How Long Do Tomatoes Last?
Ripe whole tomatoes last 3–5 days on the counter or 5–7 days in the fridge. Unripe tomatoes need up to a week at room temperature to ripen. Cut tomatoes must be refrigerated and used within 3–4 days.
Tomatoes — ripe
shelf life- Unripe: 5–7 days in the pantry
- Cut: 3–4 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Tomatoes are a fruit handled as a vegetable, and they keep ripening after harvest. Cold below about 55°F (13°C) stops that process and dulls flavor and texture in fruit that is not ripe yet, which is why they start on the counter. Once fully ripe they soften fast, and the fridge becomes the better option.
How to store tomatoes
- Ripen tomatoes on the counter out of direct sunlight, stem-side down, in a single layer so they do not bruise each other.
- Move fully ripe tomatoes you cannot eat within a day or two into the fridge, then let them sit at room temperature for 30 minutes before eating to bring back flavor.
- To speed ripening, put firm tomatoes in a paper bag with a banana or apple; the ethylene gas they release does the work.
- Cover cut tomatoes or press plastic wrap against the cut side, refrigerate within 2 hours and use within 3–4 days.
- Freeze surplus ripe tomatoes whole on a tray, then bag them. The skins slip off under warm water and they go straight into sauce.
How to tell if tomatoes have gone bad
- Mold, which is usually white, gray or black and starts at the stem scar or in cracks in the skin.
- Leaking liquid, or skin that is wrinkled and sunken over soft, watery flesh.
- A sour, fermented or yeasty smell, sometimes with fruit flies gathering.
- Dark, mushy spots that go deep into the flesh rather than a small surface bruise.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Tomatoes shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Ripe | 5–7 days | 2 months | 3–5 days |
| Frozen tomatoes turn soft and are for cooking only. | |||
| Unripe | Not recommended | Not recommended | 5–7 days |
| Time to ripen at room temperature, out of direct sun. | |||
| Cut | 3–4 days | 2 months | Not safe |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
Should tomatoes be refrigerated?
Only once they are fully ripe, or cut. Unripe tomatoes stored in the fridge never develop full flavor and can turn mealy. Ripe tomatoes, though, last 5–7 days in the fridge compared with 3–5 days on the counter, so refrigerating them is better than letting them rot.
How long do cherry tomatoes last?
Cherry and grape tomatoes last about 5–7 days on the counter and up to a week or a little longer in the fridge, because their thicker skins and small size hold up better than large slicing tomatoes. Remove any split or moldy ones right away, since mold spreads quickly through the container.
Why can cut tomatoes not be left out?
Cut tomatoes must not sit out for more than 2 hours because their moist flesh can support the growth of Salmonella once the skin is broken. The FDA classes cut tomatoes as a food that needs refrigeration for safety. This applies to sliced tomatoes on a sandwich platter and to fresh pico de gallo too.
Can you cut the mold off a tomato and eat the rest?
No. Tomatoes are soft and high in moisture, so mold threads and the bacteria that come with them can spread well below the visible spot. USDA advice is to discard soft fruits and vegetables with mold. A small bruise with no mold can be cut away.
Can you freeze fresh tomatoes?
Yes, tomatoes can be frozen raw and whole with no blanching, and they keep good quality for about 2 months. They thaw soft and watery, so use them in soups, sauces and stews instead of salads. For longer storage, cook them into sauce first and freeze that.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Canned Tomatoes Unopened |
Not recommended | Not recommended | 12–18 months |
| Salsa Opened |
1 month | 1–2 months | Not safe |
| Pasta Sauce Opened |
4–5 days | 3 months | Not safe |
| Tomato Paste Opened |
5–7 days | 2–3 months | Not safe |
| Bell Peppers Whole |
1–2 weeks | 6–8 months | Not recommended |
| Cucumbers Whole |
4–6 days | Not recommended | 1–3 days |
More fruiting vegetables: Eggplant, Jalapeños, Zucchini.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.