Tomatoes
Tomatoes are identified by their spherical shape with shiny, red skin and firm, meaty flesh. Tomatoes can be eaten raw or cooked, and they tend to have firm, flavorful flesh. These varieties are among the most heavily cultivated, commercially, since they have such a wide range of potential uses.

Storage
» Store in the dry storage area of the kitchen. Chilling injury (water-soaked blisters, shrivel and mushy, mealy flesh) can occur if held for more than 1 day, un-protected, in a walk-in cooler.
» Remove all decayed or moldy tomatoes immediately from the case.
» Keep tomatoes and their cases dry away and from moisture sources. Moisture will accelerate mold.
» If tomatoes must be stored in the walk-in cooler, place tomatoes into a lexan container with lid and plan to use within 48 hours.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Round tomatoes are normally shipped pink to light red. Purchase ahead to allow the product to ripen at least 24 hours.
» Expected shelf life of fully-ripened round tomatoes is 2-3 days.
» Handle with care, do not drop, dump or shake the case, tomatoes will bruise easily.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Select to use the ripest tomatoes first.
» Round tomatoes need to be washed in a sanitary rinse, immediately prior to preparation.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.