How to Store Tomatoes: The Best Ways to Keep Garden-Fresh Flavor

Tomatoes are one of the most popular crops in the home garden. No matter which type you're, harvesting, juicy slicers, sweet cherry tomatoes, or meaty paste varieties, knowing how to store them correctly can extend their shelf life and preserve that vine-ripened flavor. From fresh countertop storage to canning, freezing, and drying, this guide covers each method to help you make the most of your harvest.

If you’re wondering whether tomatoes should be refrigerated, or looking for long-term preservation methods, you’ll find step-by-step answers here.

Why Proper Tomato Storage Matters

Tomatoes are climacteric fruits, which means they continue to ripen after being picked. That’s good news for gardeners, but it also means they’re sensitive to temperature, moisture, and how they’re handled post-harvest. Storing tomatoes improperly can lead to mushy textures, bland flavor, and early spoilage. The key to success is matching the storage method to the tomato’s level of ripeness.

How to Store Tomatoes by Ripeness

Different stages of tomato ripeness require different storage approaches. Here's how to store green, ripe, and overripe tomatoes effectively to maximize their flavor and lifespan.

How to Store Unripe Tomatoes (Green or Underripe)

Unripe tomatoes need time to mature before eating. The goal is to allow them to ripen gradually at room temperature.

How to:

• Place unripe tomatoes stem-side down in a single layer.
• Keep them in a cool, dry area out of direct sunlight—ideally between 60–70°F.
• A paper bag or cardboard box can help concentrate ethylene gas and speed ripening.
• Check daily and move any that have ripened to a separate container.

 How to Store Ripe Tomatoes (Ready to Eat)

Ripe tomatoes should be stored at room temperature if you plan to use them within a few days. Cold storage dulls their flavor and ruins texture.

How to:

• Keep tomatoes stem-side down on a clean plate, shallow bowl, or tray.
• Store at room temperature (ideally above 55°F).
• Avoid placing tomatoes in direct sunlight or stacking them.
• Use within 3 to 5 days for best results.

How to Store Overripe Tomatoes (Very Soft or Wrinkling)

When tomatoes become too soft to keep on the counter but are not yet spoiled, refrigeration is appropriate to slow decay.

How to:

• Place overripe tomatoes in a breathable container or produce bag.
• Store in the refrigerator crisper drawer.
• Bring them to room temperature for 30–60 minutes before eating to revive flavor.

Even culinary sources like Martha Stewart now agree: refrigeration is safe for overripe tomatoes but should be avoided for underripe ones.

How to Store Tomatoes for Long-Term Use

If you’ve harvested more tomatoes than you can eat fresh, preservation techniques like freezing, canning, or drying allow you to enjoy your crop all year long. While fresh tomatoes have a short shelf life, preservation techniques like freezing, canning, and drying allow you to store your garden harvest for up to a year or more. These methods lock in flavor and nutrients, giving you access to garden-grown tomatoes even in the off-season. If you’re making sauce in January or tossing dried cherry tomatoes into a spring salad, smart storage ensures that nothing goes to waste.

Here’s how to store tomatoes for months without sacrificing quality.

How to Freeze Tomatoes

Freezing is one of the easiest ways to store tomatoes, especially if they’re cracked, soft, or overly ripe.

How to:

1. Wash and core the tomatoes.
2. Peel if desired (blanch in boiling water for 30 seconds, then transfer to ice water).
3. Freeze whole, chopped, or puréed in freezer-safe containers or zip-top bags.
4. Label with the variety name and date.
5. Store for up to 6–8 months.

Frozen tomatoes lose texture but retain full flavor, making them ideal for soups, sauces, and stews.

How to Can Tomatoes

Canning allows for long-term, shelf-stable storage and works especially well with Roma or paste-type tomatoes.

How to:

1. Blanch tomatoes and remove skins.
2. Cut into halves or quarters, if desired.
3. Add lemon juice or citric acid to each jar to ensure safe acidity.
4. Pack tomatoes into sterilized jars with optional herbs or salt.
5. Process using a boiling water bath or pressure canner, following USDA guidelines.

Canned tomatoes are perfect for sauces, soups, chili, and casseroles all winter long.

How to Dry Tomatoes (Dehydrated or Sun-Dried)

Drying tomatoes is one of the most effective ways to preserve their flavor without refrigeration or complex canning equipment. Whether you use a dehydrator, oven, or the power of the sun, drying concentrates tomatoes’ natural sugars, making them intensely flavorful and incredibly versatile.

This method is especially useful for paste and cherry varieties with lower moisture content, but any ripe tomato can be dried and stored for future use.

How to Dry Tomatoes

You can dry tomatoes using three common methods: a dehydrator, an oven, or sun-drying (in very dry, warm climates).

How to dry tomatoes in a dehydrator or oven:

1. Wash and core tomatoes. Slice into even ¼-inch pieces (halves for cherry or grape types).
2. Optional: Remove seeds or sprinkle lightly with salt to draw out moisture.
3. Arrange in a single layer on dehydrator trays or a parchment-lined baking sheet.
4. Dry at 135°F in a dehydrator or 200°F (or lowest oven setting) for 8–12 hours.
5. Check for doneness: tomatoes should be leathery and pliable, with no visible moisture.
6. Let them cool completely before storing.

For sun-drying (only recommended in dry, hot climates):

• Lay slices on screened trays and cover with cheesecloth or mesh to protect from insects.
• Place in direct sunlight with good airflow.
• Bring indoors at night to avoid condensation.
• Sun-drying can take several days and requires consistent warm weather.

How to Store Dehydrated Tomatoes

Once your tomatoes are fully dried, how you store them affects both safety and quality.

Option 1: Dry-Packed (Pantry Storage)
Best for long-term, shelf-stable storage.

How to:

• Place cooled tomatoes in airtight containers (glass jars, vacuum-sealed bags, or mylar pouches).
• Store in a cool, dark pantry or cupboard, away from heat or sunlight.
• For longest life, consider adding oxygen absorbers or vacuum-sealing.

Shelf life:
6–12 months if kept in optimal conditions.

Tip: For added safety, "condition" tomatoes before storage: place them in a loosely closed jar for 7–10 days, shaking daily to evenly distribute any residual moisture. If condensation appears, return them to the dehydrator

Option 2: Freezer Storage
Best for peace of mind or partially dried tomatoes.

How to:

• Transfer to freezer bags or airtight containers.
• Store in the freezer for up to 18 months.
• Use directly in soups or stews, or thaw and rehydrate for other dishes.

How to Rehydrate Dehydrated Tomatoes

To bring dried tomatoes back to life:

How to:

• Soak in warm water, broth, or olive oil for 15–30 minutes.
• Drain well before using.
• Rehydrated tomatoes can be added to pasta, grain bowls, soups, and sandwiches.

How to Store Tomatoes in Oil (Oil-Packed Method)

If you prefer a ready-to-eat product with enhanced flavor, oil-packing is a delicious option, though it requires refrigeration and careful handling.

How to:

1. Use only fully dried tomatoes because moisture in oil can lead to spoilage or harmful bacteria.
2. Pack loosely into a sterilized glass jar.
3. Optionally add dried herbs, chili flakes, or sliced garlic (keep ingredients dry).
4. Cover completely with extra virgin olive oil.
5. Seal and refrigerate immediately.
6. Use within 2–3 weeks, and always use a clean utensil to remove portions.

Why choose oil-packing?
This method softens tomatoes, enhances their flavor, and creates a convenient, ready-to-use ingredient for salads, pasta dishes, and antipasto spreads. However, it’s not shelf-stable and should always be refrigerated.

Storage Method	Shelf Life	Requires Fridge	Best For
Dry-packed	6–12 months	No	Long-term storage, pantry use, rehydrating for recipes
Frozen	12–18 months	Yes	Extra-long storage or backup
Oil-packed	2–3 weeks	Yes	Ready-to-eat use, enhanced flavor, daily cooking

 

Drying tomatoes is a simple and efficient way to enjoy your garden's bounty well beyond the growing season. With proper technique and storage, you can turn peak-season flavor into pantry staples that last for months—no waste, no rush, just good food when you want it.

How to Store Cut, Sliced, or Diced Tomatoes for Long-Term Use

If you've already sliced, diced, or chopped your tomatoes, whether you're midway through meal prep or salvaging cracked fruits, you can still store them long-term. While cut tomatoes won't hold their shape like whole fruits, they're still excellent for cooking, sauces, and canning when preserved properly.

Option 1: Freezing Cut or Diced Tomatoes

Freezing is the most practical long-term method for storing tomatoes that have already been cut. This process works well for tomatoes that are soft, slightly bruised, or leftover from food prep.

How to Freeze Cut or Diced Tomatoes:

1. Trim and inspect each piece. Discard any that are moldy or overly soft.
2. Drain off excess juice or seeds if you're working with a very wet variety.
3. Transfer the cut tomatoes to a freezer-safe container or zip-top freezer bag. Press out excess air to reduce freezer burn.
4. Label with the date and variety, if applicable.
5. Store flat in the freezer for easy stacking.

Shelf life:
Up to 6–8 months. They’ll retain good flavor for cooked dishes but will lose their raw texture.

Tip: Freeze in portioned amounts (like 1 or 2 cups per bag) to make thawing for recipes easier.

Option 2: Cooked Preservation (Sauce, Salsa, or Purée)

If you’ve got a bowl of diced tomatoes, turn them into something immediately usable, like a basic sauce or salsa, and then freeze or can it for long-term storage.

How to:

1. Cook diced tomatoes down with herbs, garlic, onion, or salt (optional).
2. Let the mixture cool fully.
3. Transfer to freezer-safe containers (for freezing) or prepare sterilized jars for water bath canning (if acidity is properly balanced).
4. Freeze for up to 6 months, or process jars in a canner according to USDA guidelines.

Why it works: Cooking tomatoes before storage breaks down the structure, making the final result smoother and more uniform—perfect for use in sauces and soups later on.

Option 3: Dehydrating Diced Tomatoes

Though less common, diced tomatoes can also be dehydrated especially if they're firm, paste-type varieties.

How to Dehydrate Diced Tomatoes:

1. Drain chopped tomatoes well.
2. Spread in a single layer on dehydrator trays lined with mesh screens.
3. Dehydrate at 135°F for 8–12 hours, depending on moisture content.
4. Once dry and leathery, cool completely.
5. Store in airtight containers in a cool, dark place, or vacuum seal for extra shelf life.

Shelf life:
6–12 months in pantry, up to 18 months if vacuum-sealed or frozen.

Note: Diced tomatoes dry unevenly, so it's best to stir or rotate them halfway through the drying process.

Can You Can Cut or Diced Tomatoes?

Yes, canning diced tomatoes is a USDA-approved preservation method, as long as you follow safe processing guidelines and adjust for acidity.

How to:

1. Heat diced tomatoes in a saucepan until boiling.
2. Add 1 tablespoon of bottled lemon juice (or ¼ teaspoon citric acid) per pint jar.
3. Pack hot tomatoes into sterilized jars, leaving ½ inch headspace.
4. Process in a boiling water bath for 35–45 minutes depending on altitude and jar size.

Shelf life:
12–18 months when stored in a cool, dark pantry.

Summary: Long-Term Storage Options for Cut Tomatoes

Method	Shelf Life	Best Use	Notes
Freezing	6–8 months	Soups, stews, sauces	Quick & easy; lose raw texture
Cooking + Freezing	6–12 months	Ready-to-use sauce	Excellent for meal prep
Canning	12–18 months	Long-term pantry storage	Must add acid for safety
Dehydrating	6–12 months	Rehydrating into stews or rice	Best for firm varieties

 

Cut tomatoes might not be perfect for slicing onto sandwiches or salads, but they still have a place in your long-term storage plan. With a little planning, even your leftover or imperfect tomatoes can become shelf-stable ingredients for hearty winter meals.

Recommended Long-Term Storage Methods by Tomato Type

Tomato Type	Recommended Storage Method(s)	Shelf Life	Best Use After Storage
Cherry	- Freeze whole (raw) - Dehydrate	8–12 months 6–12 months	Roasting, sauces, snacking, pasta
Grape	- Freeze whole - Dehydrate	8–12 months 6–12 months	Sauces, stews, pasta, salads (rehydrated)
Slicing (e.g. Beefsteak, Brandywine)	- Cook and freeze as sauce or purée - Can as crushed or whole	6–8 months (frozen) 12–18 months (canned)	Sandwiches (fresh), sauces, chili, soups
Paste (e.g. Roma, San Marzano)	- Can whole, crushed, or as paste - Dehydrate - Freeze	12–18 months (canned) 6–12 months (dehydrated) 6–8 months (frozen)	Tomato paste, sauces, soups, drying
Heirloom	- Freeze chopped or cook into sauce - Can or dehydrate if firm	6–8 months (frozen) 12–18 months (canned)	Sauces, preserves, cooking
Green (Unripe)	- Ripen at room temp, then preserve by type	N/A (ripening phase only)	Use as per final ripened type
Cut/Diced/Leftovers	- Freeze in portions - Cook and freeze as sauce - Can with proper acidity	3–6 months (frozen) 12–18 months (canned)	Sauces, soups, stews, salsas
Sun-Dried (any type, dried)	- Store dry-packed - Oil-pack and refrigerate	6–12 months (dry-packed) 2–3 weeks (oil-packed)	Snacking, pasta, rehydrating

 

Notes:

• Canning requires proper acidity levels so always follow USDA guidelines.
• Freezing affects texture but preserves full flavor—ideal for cooking.
• Dehydrating concentrates flavor and is excellent for space-saving storage.
• Oil-packed tomatoes must be refrigerated and used quickly.

How to Store Cherry and Grape Tomatoes for Long-Term Use

While cherry and grape tomatoes are often enjoyed fresh, they can absolutely be preserved for long-term use through freezing or dehydrating. These small, sweet varieties are especially good candidates for drying, thanks to their low water content and intense flavor.

Option 1: Freezing Cherry or Grape Tomatoes

Freezing whole cherry or grape tomatoes is one of the easiest ways to preserve their flavor for months.

How to:

1. Rinse and pat tomatoes completely dry.
2. Arrange in a single layer on a baking sheet and freeze until solid (about 2–4 hours).
3. Transfer to freezer-safe bags or containers, removing as much air as possible.
4. Label with date and store in the freezer.

Shelf life: Up to 12 months.

Best used in: Soups, stews, sauces, or roasted. They lose their fresh texture but maintain excellent flavor.

Option 2: Dehydrating Cherry or Grape Tomatoes

Dehydrating intensifies the natural sweetness of these tomatoes and creates a shelf-stable pantry ingredient that’s perfect for long-term storage.

How to:

1. Slice tomatoes in half (lengthwise) and optionally remove seeds.
2. Arrange cut-side up on dehydrator trays.
3. Dry at 135°F for 10–14 hours or until leathery and pliable.
4. Cool completely and store in airtight containers or vacuum-sealed bags in a cool, dark place.

Optional: Freeze dehydrated tomatoes for extended shelf life (up to 18 months).

Best used in: Pasta, grain bowls, rehydrated for stews, or eaten as a snack.

How to Store Tomato Paste Long-Term

Tomato paste may start as a leftover ingredient, but it can easily be stored for long-term use with the right method. Whether from a can or homemade, freezing is the most efficient and flavor-safe way to preserve it.

Option 1: Freeze Tomato Paste in Portions

How to:

1. Spoon leftover tomato paste into ice cube trays (1 tablespoon per cube is ideal).
2. Freeze until solid, then pop out cubes and transfer to a labeled freezer bag or container.
3. Store flat to save space.

Shelf life: Up to 3 months.

Usage tip: Drop frozen cubes directly into hot pans or sauces—no need to thaw.

Option 2: Make Tomato Paste Shelf-Stable (Canning)

If you've made a large batch of tomato paste from your harvest, it can be safely canned for year-round use.

How to:

1. Simmer homemade tomato paste until thick and concentrated.
2. Fill sterilized jars, leaving ¼-inch headspace.
3. Add bottled lemon juice or citric acid to ensure safe acidity.
4. Process in a pressure canner, following USDA guidelines (tomato paste is too dense for water bath canning).

Shelf life: 12–18 months in a cool, dark pantry.

Summary: Long-Term Storage Options for Cherry Tomatoes and Tomato Paste

Product	Method	Shelf Life	Best Use
Cherry/Grape Tomatoes	Freezing	8–12 months	Sauces, roasting, stews
Cherry/Grape Tomatoes	Dehydrating	6–12 months	Snacks, pasta, soups
Tomato Paste	Freezing	Up to 3 months	Portion control, quick cooking
Tomato Paste	Canning	12–18 months	Long-term pantry storage

 

Frequently Asked Questions About Long-term Tomato Storage

Should tomatoes be stored stem-side up or down?
Stem-side down helps reduce air entry and moisture loss, slowing decay.

Can I refrigerate tomatoes?
Only if they are fully ripe or overripe. Let them come to room temperature before eating to revive flavor.

How long can I keep cut tomatoes in the fridge?
1–2 days for slices, 2–3 days for diced or chopped tomatoes.

Can I freeze cherry or grape tomatoes?
Yes. Wash and freeze whole on a tray, then transfer to freezer bags. Use in cooked dishes.

How can I store tomatoes if I plan to can them later?
Freeze whole, unpeeled tomatoes until you’re ready to process them. Thaw before peeling and canning.

Tomatoes are among the most rewarding crops to grow, but how you store them makes all the difference in preserving their flavor. From putting up jars of sauce for winter to keeping a handful of cherry tomatoes ready for tomorrow’s salad, the right storage method helps you enjoy your harvest to the fullest.

Since 1868, Park Seed has been committed to helping gardeners succeed. From heirloom seeds to trusted growing guidance, we’re here to support your journey every step of the way, season after season, seed to storage.

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