Tomatoes are one of those ingredients you think you’ll use quickly… until suddenly they’re sitting there, a little too soft, a little too wrinkled, and you’re debating whether they’re still okay.
It happens all the time.
You buy a few for salads, maybe sandwiches, maybe a sauce later in the week—and then life gets in the way. A couple days pass. Then a few more. And now you’re inspecting tomatoes like they’re a science experiment.
The frustrating part? Tomatoes don’t actually need to go bad that fast.
With a few small tweaks—nothing complicated, nothing fussy—you can stretch their life out way longer than you’d expect. Sometimes days, sometimes weeks.
Here’s what actually works.
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