Award-winning chef and Saturday Kitchen star Matt Tebbutt has issued crucial advice that could transform your cooking and protect your family from potential health risks. The culinary expert has revealed why a common kitchen habit could be destroying both flavour and nutritional value in one of Britain's most beloved ingredients.
The Refrigeration Mistake Millions Make
According to Tebbutt, storing tomatoes in the refrigerator is one of the biggest culinary sins home cooks commit. "Never, ever put tomatoes in the fridge," the chef emphatically stated during a recent appearance. "It completely destroys their flavour and texture."
The Science Behind the Warning
The chilling process actually damages the tomato's cellular structure, breaking down the membranes that create that juicy, sweet flavour we all love. Cold temperatures essentially put the fruit's flavour development on pause, leaving you with bland, mealy tomatoes that lack their characteristic sweetness.
Beyond Flavour: The Food Safety Concern
Perhaps more alarming is Tebbutt's warning about the potential health implications. The chef explained that taking tomatoes in and out of the fridge creates significant temperature fluctuations that can encourage bacterial growth, including harmful pathogens.
"If you're constantly taking them in and out of the fridge, that's not good from a food safety point of view," Tebbutt cautioned. This temperature cycling creates the perfect environment for bacteria to multiply, potentially leading to foodborne illnesses.
The Right Way to Store Tomatoes
So what's the correct approach? Tebbutt recommends:
- Keep tomatoes at room temperature away from direct sunlight
- Store them stem-side down to prevent moisture loss
- Use within a few days of purchase for optimal flavour
- Only refrigerate if they're extremely ripe and you need to delay consumption for a day
Why This Matters for British Cooks
With tomatoes being a staple in everything from Sunday roasts to summer salads, proper storage could revolutionise how Brits experience this versatile ingredient. The difference in flavour between a properly stored tomato and a refrigerated one is dramatic enough to elevate even the simplest dishes.
As Tebbutt wisely notes, treating tomatoes with respect in the kitchen isn't just about better cooking—it's about safer cooking too.
