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Jul 26, 2014 07:33 PM

If refrigerating tomatoes is supposed to be verboten, then what of gazpacho?

I think the whole "no tomatoes in refrigerator" thing is a bit overblown.

Personally, and full disclosure, I prefer my tomatoes chilled. And I like to eat tomatoes just like apples - all way down to the core.

So yeah, I refrigerate my tomatoes.

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  1. I make gazpacho in 8 liter batches and store it in the refrig for a week or so. Last bowl is as good as the first!

    1. You can eat tomatoes at any temperature you wish, hot or cold...the refrigeration aspect has more to do with halting the ripening process.

      4 Replies
        1. re: magiesmom

          I've never had a tomato go mealy on me with a day of refrigeration. Or even two.

          Now a week in there. Maybe. But who keeps tomatoes in the fridge for a week. Life's too short.

          Eat them. Chilled!

          1. re: ipsedixit

            I like them room temp or warm, as if pretending that they're right off the vine. I like gazpacho, too. If the tomato's good it's good at all temps.
            That's my story and I'm stickin' with it. Refrigerated pico de gallo is no less good.

        2. re: fourunder

          I don't pick my tomatoes until they're ripe.

        3. I eat my tomatoes sliced -- didn't know there was a core.

          1. Here is a link about temperature and volatiles I posted a few hours ago.


            1. There is a food safety reason you refrigerate gazpacho. Cut fruits and vegetables must be stored below 41 degrees to avoid the growth of bacteria.

              8 Replies
              1. re: UncleMorty

                That's a storage issue.

                Gazpacho is served chilled. Regardless of how it is stored.

                In other words, theoretically you could store it cold but serve it hot. But no one does that.

                1. re: ipsedixit

                  Serving it warm, may be a good pasta sauce or a hot tomato soup.

                  1. re: ipsedixit

                    authentic gazpacho (when made in the field) is served the same temperature as the air in the shade of the trees nearby where it is made. in other words, it is kept in the shade, and eaten at the ambient temperature on the day it is made. (this amazing info i gathered from my "foods of the world" book on spanish food from the time-life series. LOVE those books).

                    refrigeration dulls the flavors of the uncut tomato. once it is cut, though, i refrigerate it. for best flavor, let those slices come to room temp to use in a sandwich or whatever.. gazpacho is refrigerated, too, once i've eaten from the freshly-made batch.

                    best way to store tomatoes? wrapped loosely in paper and set out in a single layer (with room for air to circulate around them) in a cool, dark place -- like a cement basement floor. you'd be surprised!

                      1. re: linguafood

                        we're reading the same twitter feed, i see! LOL

                        but drongo (below) beat us by an hour!

                        1. re: alkapal

                          I saw. I'm still not sure I believe this.... might hafta make my own experiment with farmers market tomatoes today :-)

                      2. re: alkapal

                        I keep a small fan running on low on my tomatoes and some other produce on the countertop 24/7. It almost eliminates molding and rot, and keeps them from getting too ripe too fast. I figure it's the ethylene gas being pushed away from them.

                        1. re: EWSflash

                          When they're fully ripe you can turn off the fan and turn them STEM DOWN and they'll be good for a loooooong time! These days I buy Compari tomatoes on the stem, packed in a clamshell that holds at least a half dozen or so clusters still on the vine. When I get them home I leave them in the clam shell because it makes it easier to keep them stem down by simply turning the whole pack face down. I don't think my kitchen is magic, but for me they stay fresh for at least 2 or 3 weeks. I can safely buy 2 or 3 clam shells at a time with no fear of spoilage.