Cold ruins tomatoes. Not slowly, not subtly quickly and almost completely. At temperatures below 50°F, the enzymes responsible for a tomato's flavor compounds essentially shut down, and the texture turns mealy. Most home refrigerators run between 35°F and 38°F. That's cold enough to stop a tomato's ripening chemistry in its tracks and leave you with something that looks fine … [Read more...] about 7 Foods You Should Never Refrigerate They Last Longer at Room Temperature