Keep tomatoes on the counter, not in the fridge
Fridge cold breaks down the exact compounds that give a tomato its flavour. Fewer than five independent reports so far, so it is still unverified — try it and file one.
Why it works
Below about 12°C, the enzymes that produce a tomato's aroma compounds stop working, and the effect does not reverse when it warms back up. Room temperature keeps them ripening and flavourful; the fridge just keeps them cold and bland.
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