Should You Refrigerate Your Tomato? The Answer Might Surprise You.


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

The Flavor Files is a read-supported online space for curious cooks passionate about flavor. Learn how to cook with bold flavors to create food that nourishes and satisfies and apply food science to make you a smarter cook, written by Multi-award Winning and Bestselling author and photographer Nik Sharma.

Arguably one of the most important crops we grow and eat worldwide, tomatoes hold a special position in many cultures and my heart. Today, there are at least 10,000 varieties of tomatoes in all sorts of colors, shapes, and sizes. Today, we will get into a healthy dose of tomato science because I think it is one of the most fascinating vegetables/fruit from an evolutionary standpoint. Much of what you read today inspired me to write my upcoming cookbook, Veg-Table.

The more I researched, the more vegetable science intrigued me, and the best part, a lot of this applies to how we store and prep our vegetables. Let’s begin with a poll and dive into this special edition on tomatoes.

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