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Redemption for 'bad' tomatoes?

So a random occurrence has landed a bunch of weak tomatoes in my fridge. You know what I'm talking about - the pale, almost crunchy, taste-less variety of store-bought tomatoes. (they're Roma) Is there any way to redeem these little guys? I have enough homemade salsa experience to know they're really no good there. Would oven-roasting them produce a decent flavor?

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  1. Slow roasting in the oven will make them much better. I've made this Caprese salad recipe many times before in the middle of winter when I'm craving it. Even with substandard supermarket tomatoes, it usually comes out very tasty.


    1. you have inadvertently worsened the situation.
      refrigerating ANY tomato will make it flavorless and mealy for the rest of it's existence.

      this is why no top flight produce supplier will allow their tomatoes to be refrigerated.
      btw, the ruined tomatoes will look the same even if you take them out of the fridge.

      1 Reply
      1. re: westsidegal

        Refrigerated tomatoes are the bane of my existence.

      2. Gwyneth Paltrow's recipe for slow-roasted tomatoes can save any tomato: http://www.goop.com/journal/make/31/a...

        1. oven roast - help them out with olive oil, garlic, seasonings. Your tomatoes are now a vehicle for flavor instead of a provider of it. Don't expect them to be the star of the show but they can still play a supporting role.

          1 Reply
          1. re: JTPhilly

            I'm with you on this. John Ash turned me on to a similar technique at a demo he gave years ago.

          2. I NEVER refrigerate tomatoes & RARELY buy them unless fabulous from road-side stands in dead of summer. Did find a variety that is really GOOD. Called Kumato (brown tomatoes)... grown in Mexico, I think. Bought a package (one of those old-school cardboard "boats" in crinkly cellophane) on a whim. They actually TASTE like REAL tomatoes.

            After shoveling 2-3 inches of snow for the umteenth time this winter, can't WAIT till summer!!

            1. Leave them out at room temperature for a week. They won't ever be great tomatoes, but they will improve enough that they can be used in cooking. If I ever buy romas in the winter, I always let them ripen for at least a week before using.

              1. I agree with previous comments- don't ever refridgerate tomatoes!!

                Yes, a long roasting with olive oil and S&P is the best way to save them now. If you cut thick slices and then roast them you can potentially get more flavor vs just halves or 1/4s since more surface area will be exposed to the heat

                If you are making a sauce then also add tomato paste to up the tomatoey-ness flavor.

                1. There are no bad tomatoes...only tomatoes that have made bad choices.

                  (Good lord, I think I'm getting punchy.)