Ripen tomatoes: Layer tomatoes with their stem ends down between sheets of newspaper or brown paper in a box.
Store tomatoes: Keep ripe tomatoes in a cool, not cold, area. Refrigerating saps their flavour and makes them spongy.
Freeze tomatoes: Spread whole tomatoes out on a baking sheet. Place in freezer just until firm, then pop into freezer bags. It’s a snap to remove one at a time when you want. Hold a frozen tomato under hot running water and the skin will split, making it easy to peel. Then chop and add to any tomato sauce recipe you’re making.