A perfectly ripe, fresh, slightly crisp tomato elevates so many things, from salads to BLTs. But here’s the problem: At my house, we frequently cannot consume them in the short window of a couple of days before they turn mushy and slightly spoiled.
I have tested so many ways to keep tomatoes fresh long enough to use them—on the counter, upside down, in a closed container in the fridge, attached to the stem, to name a few. None were super satisfying.
