Last week, I received no fewer than two dozen emails asking how I store tomatoes in my kitchen. They popped up in my inbox, one by one, after I published an essay about how quickly using up beautiful end-of-summer tomatoes taught me to infuse special ingredients into everyday cooking instead of waiting for some mythical "special occasion."
As I wrote: "Since I was on a clock to eat these perfect tomatoes — a tomato's shelf life is about a week on the counter and two weeks in the fridge — I didn't have the luxury of waiting for the perfect moment to use them."
