Tomatoes on the Vine Delivery or Pickup

The phrase "tomatoes on the vine" means exactly what it says. These tomatoes are sold in clusters of four or six, with their vines still attached, ideally put on sale just as the tomatoes are changing from an unripened green to a ripe red.  It does not necessarily mean that the tomatoes are ripened on the vine. Many believe that tomatoes on the vine are sold that way because they can continue to receive nutrients as they await being sold, which allows them to retain a level of freshness.

Tomatoes, of course, have a number of uses. They can be sliced and eaten raw, quartered and tossed into salads, diced as a topping for pizza, bruschetta, or tacos. They are also great additions to various recipes and excellent as a topping for sandwiches. Tomatoes on the vine are also great for making various sauces, such as spaghetti sauce, chile sauce, or salsa.

Tomatoes on the vine can help you stay hydrated as tomatoes consist of about 95 percent water. Be careful not to eat too many; tomatoes are acidic in general and can stimulate acid reflux disease. Tomatoes on the vine are high in potassium, folate, vitamin C, and vitamin K. Technically speaking, tomatoes on the vine fit the definition of a fruit, but are widely viewed as a vegetable.

Grocery stores sell tomatoes on the vine to allow the tomatoes to continue to absorb nutrients as they await being purchased. These tomatoes are typically harvested when they are still on the green side, allowing them to become riper as they are being transported from farm to store. One tip when shopping for tomatoes on the vine is that those that come from local producers versus farms in tomato-growing hotbeds in Florida or Mexico are more likely to closer to peak freshness.

Broadly speaking, when choosing any tomato during a shopping trip, you want to make sure the skin has a shiny glow and a deep, rich red color. Make sure when you hold the tomato, it does not feel mushy; rather, it should feel firm or dense. Examine the tomato for any signs of decay, bruises, or blemishes. And, it probably goes without saying, tomatoes that have signs of green are not quite ready for the shopping cart.

Research shows that tomatoes on the vine get the best results in most instances when they are stored at between 65 degrees and 75 degrees -- meaning that, as a general rule, in most instances, tomatoes should not be refrigerated. When stored in temperatures below 55 degrees, tomatoes are documented to lose flavor and aroma and soften too quickly, according to the U.S. Department of Agriculture. 

One exception to the rule: If you have purchased tomatoes on the vine straight from a farmer's market or otherwise at peak ripeness. Those tomatoes should probably be refrigerated after about a day. Leaving those tomatoes that are already over their peak out for too long could lead to them becoming spoiled.