Tomatoes have a very short
shelf life. To get the most flavor, they need to be used at the peak of ripeness. When tomatoes start getting too ripe, producers will drop the temperature below 55 degrees to slow the metabolism. While this does
slow down the ripening process, I have found it
diminishes the flavor. When you're selecting your tomatoes, look closely for small dark spots on the tomato. It only takes one. These spots are equivalent to age spots on us as we get older. Avoiding old tomatoes will greatly enhance the flavor.
