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Keep ripe tomatoes at room temperature, away from direct sunlight. Refrigerate only if very ripe and you can’t use them soon.

Yes, you can freeze tomatoes whole, chopped, or pureed. Freeze them in airtight containers or freezer bags for up to six months.

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Canned tomatoes are cooked and usually softer, making them great for sauces. Fresh tomatoes offer firmer texture and bright flavor, ideal for salads.

Yes, but cherry tomatoes are sweeter and smaller. Adjust the quantity and cut for even cooking.

Add a pinch of sugar or a splash of cream to cooked tomato dishes to balance acidity.

For fresh tomatoes, use roasted red peppers. For sauces, canned pumpkin or pureed carrots work in some dishes.

Basil, oregano, thyme, garlic, and parsley all complement tomato flavor wonderfully.

A ripe tomato will be fragrant, deeply colored, slightly soft to the touch, and should yield gently to pressure.

Score the bottom of each tomato with an X, blanch in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.

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Store cut tomatoes in an airtight container in the refrigerator and use within two days for best quality.

At room temperature, ripe tomatoes last about 2-3 days. In the fridge, they can last up to a week but may lose flavor and texture.

Yes, tomato skins and seeds are edible and nutritious, but some recipes call for their removal for smoother texture.

Add tomatoes just before serving and remove the seeds and gel for a less watery result.

Slice tomatoes, drizzle with olive oil, season, and roast cut side up at 400°F (200°C) for 20-30 minutes until caramelized.