Should you refrigerate tomatoes?

No, I don't stem or peel before freezing. Freezing them is actually a good method for peeling tomatoes; when they thaw the skin slips right off.

No. Let the produce section of your grocery store be your guide. If something is not refrigerated there, it should not be at home. That said, the store's turnover is likely significantly greater than yours at home. Purchase a sane amount that your can consume within, say, 3 to 4 days.

After reading the Serious Eats article, I experimented with my garden San Marzano and Sungolds. Absolutely no discernible difference. Longer preservation time, no fruit flies, no counter top being taken up with tomatoes.

Serious Eats did an experiment with tomato storage and they found that the better tasting tomatoes were the ones that were refrigerated, http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html

usually my answer would be no. But I had a case of fruit flies this summer so I am reluctant. I usually take them out an hour or two before serving. Good luck!

I was always in the never ever refrigerate camp too, but Harold McGee has convinced me that refrigeration is okay for fully ripe tomatoes, if you allow time for them to return to room temperature before eating: https://food52.com/blog/13796-how-to-keep-tomatoes-fresh-for-longer

No, it demonstrably ruins the flavor.

I don't refrigerate, unless they're cut. If they're whole and getting past their prime, I freeze them for later use in cooked preparations.

I leave them outside with the stem side down and use them as they ripen more ( and pray that the squirrels don't take a bite!).

Rarely, but if I have a choice of it going beyond okay, I do. It's usually a cut tomato that this happens to. I also will chill cherry tomatoes that are heading for a salad on a hot night because I love the cold explosion when they pop.

I don't.

I leave them out on the counter and will give them a visual inspection almost every day. The ones whose quality level has peaked I use first, either cooked or fresh.

I typically buy enough tomatoes at the farmers market to last me for a week and usually there are a couple on the counter/kitchen table on market day.

Rarely do I feel that I need to refrigerate a tomato (unless it's a partial tomato). I have noted that much of the flavor does return with ample time to return to room temperature.

Some people are perfectly happy eating a tomato that was picked two weeks ago, spent ten days in the wholesale produce distribution process, and three days in the grocery store refrigerated produce case.

It's not like it's a major investment for you to experiment and decide for yourself if you prefer tomatoes stored on the counter or in your fridge.

In the end, it's up to you. After all, you have to eat it.

I....would.....never.

This has always been a debate. Follow the advice with a blog/chef you trust and have had consistent results. FWIW - I don't refrigerate.