All About Tomato
Your complete guide to tomato - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Tomato Last?
Storage times and freshness tips for tomato in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cut/Opened in Refrigerator2-3 days
Signs of Spoilage
Sliminess on the cut surface, mold growth, strong sour or fermented smell, significant discoloration of the cut edges.
How to Check
Visually inspect the cut surface for sliminess or mold. Smell for any sour or off-putting odors. The cut surface should not feel slimy to the touch.
Storage Tips
Cover the cut surface tightly with plastic wrap or store in an airtight container to prevent drying out, absorbing odors from other foods, and slow down spoilage. Use promptly for best quality and safety.
Frozen (Prepared for Cooking)6-8 months (for best quality, up to 12 months safely)
Signs of Spoilage
Severe freezer burn (large dry, discolored patches), off-flavors (rare if properly frozen), though texture will always be very soft and watery after thawing. Mold will not grow in the freezer, but quality can degrade.
How to Check
Visually check for excessive freezer burn, which indicates quality degradation. The product may still be safe to eat but will have less flavor and a tougher texture. Should not have any rancid or off-smells after thawing.
Storage Tips
Wash and core tomatoes. They can be frozen whole (blanched and peeled first for easier use), or diced/sliced. Pack in freezer-safe bags or airtight containers, removing as much air as possible to prevent freezer burn. Label with the date. Thaw in the refrigerator or cook directly from frozen. Best suited for cooked applications as the texture becomes very soft and watery after thawing.
Ripe in Refrigerator (Whole)5-10 days
Signs of Spoilage
Excessive softness or mushiness, waterlogged appearance, mold growth, dark discolored areas, strong sour or fermented smell.
How to Check
Visually check for mold, dark spots, or significant shriveling. Gently press; it should not be overly soft or mushy. Smell for any off-odors. While safe, note that refrigeration can slightly dull the flavor and alter the texture, making it mealy.
Storage Tips
Store ripe tomatoes in the crisper drawer, ideally in a single layer. Do not wash until ready to use. For best flavor, allow refrigerated tomatoes to come to room temperature for 30 minutes to an hour before eating.
Unripe/Just-Ripe at Room Temperature3-7 days (depending on initial ripeness)
Signs of Spoilage
Soft spots, mushiness, wrinkled or shriveled skin, mold growth (fuzzy white, green, or black spots), sour or fermented smell.
How to Check
Visually inspect for smooth, taut skin. Gently feel for firmness; it should yield slightly when ripe, but not be mushy. Smell for a fresh, earthy aroma; a sour or off-putting smell indicates spoilage. Avoid any tomatoes with visible mold.
Storage Tips
Store stem-side down on the counter, away from direct sunlight. Do not store in plastic bags as they trap moisture and accelerate spoilage. Best for flavor development. If already ripe, consume within a few days or move to the refrigerator.