Why tomatoes with stems could be your freshest choice this summer

Tomatoes grace our tables not only in summer but without a doubt; they are a product without which the warmest season would not be the same. When choosing tomatoes in the shop, we often focus on the skin's appearance, but it’s not the only quality indicator.

Tomatoes bought with stems are usually of better quality than those without. The stem protects the tomato from losing moisture and flavour. As we know, tomatoes mould very quickly, and we must do everything to prevent them from ending up in the bin. The absence of a stem makes a tomato more susceptible to mould development.

Longer durability and freshness are among the main advantages of tomatoes with stems. The stem acts as a natural barrier, limiting water evaporation inside the tomato and keeping it fresh longer. Better taste and aroma are additional benefits—tomatoes with stems retain their intense flavour and aroma longer.

The stem can also be an indicator of the tomato’s quality. How can you tell if a tomato is fresh and full of flavour? The colour and structure of the stem are crucial. A green, firm stem is a sign of freshness. However, if the stem is dry and brown, it may indicate that the tomato is no longer at peak freshness.

Additionally, tomatoes with green, healthy stems usually come from local farms and haven't travelled far to reach shop shelves. By choosing tomatoes with such stems, you are more likely to get the highest-quality products in your basket.

Storing tomatoes with stems can significantly extend their freshness. They are best stored at room temperature on the kitchen counter or in an open bowl. They should have constant airflow and not be crowded. Containers that ensure proper air circulation, such as mesh baskets or bowls with holes, are beneficial.

It’s also important not to store tomatoes in the fridge. Low temperatures negatively impact the taste and cause changes in the tomato’s texture. It’s good to store tomatoes stem down – this limits air access through the exposed area where the “tail” was, which could speed up the spoiling process.