Around my home where to store tomatoes is always the big debate. Having many years experience in the culinary world it depended on how how quickly they were used and prep involved. Diced or sliced always were stored in the refrigerator. Whole tomatoes were always kept in a cool area outside the refrigerator. Cold and moisture cause tomatoes to turn bad quicker, so it was always outside for me. My mother who thinks the refrigerator is this magic box that saves everything from that evil demon the "Spoiler", which is why she also stores her unopened condiments in the fridge ( her reasoning," it last longer if you keep it chilly than it would on a shelf", yeah I know.), can not be convinced that they will last longer outside the unit. Your thoughts please!