Ripe tomatoes can remain fresh and nutritious for 10 days after being refrigerated at 2~4℃. If the temperature is too low, the tomatoes will lose their freshness and will soon rot due to frostbite.

When tomatoes are refrigerated, they release a gas called "ethylene," which cooks the vegetables and fruits they are placed with and shortens their shelf life. So it's best to put tomatoes in a separate bag or wrap them in a plastic bag when they're refrigerated.

Two, quick-frozen method

You buy back, wash, surface drying, put in a food bag, and then put in the freezer of the refrigerator. It will basically freeze after three hours.

This way you can put it in the freezer and take it out anytime in the winter to thaw it out and it's ready to cook. It's flavorful and nutritious.

Three, the method of making tomato sauce

After buying it, wash it, dry the surface, choose a large bottle, tomatoes cut into pieces, put the bottle into a steamer and cook for 20 minutes, with a hot lid tightly covered, take it out to cool down, and then store it in a cool place, when the vegetables are scarce. It's great for cooking and soup and tastes great.

Four, baking method

Use the oven to make sundried tomatoes, and then soak them when you eat them.

How to choose tomatoes?

1. The redder the color, the better.

This means naturally ripe tomatoes, excluding artificially red tomatoes. Because the redder the tomato, the riper and more fully developed it is, the better it tastes.

2. Identify artificially ripened red tomatoes.

In order to market as soon as possible, or sell well, some merchants will artificially ripen tomatoes, so that the tomatoes are not fully developed is not delicious. There are several methods that can be used to identify ripe tomatoes.