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Message: [QUOTE="Chuck, post: 32872, member: 944"] I am learning that there is a vast difference in growing techniques between the UK and Texas but when I said shop bought tomatoes taste like cardboard and picked green I should have been more specific. Commercial growers pick them in an unripened stage, gas them, refridgerate them and ship them. They are not allowed to ripen and that was the whole point. Refridgeration stops the ripening process. But this thread was about the best way to store ripe tomatoes and I still say leaving them unrefridgerated is the last thing you want to do. They will just get riper and riper becoming a fruit fly factory I guess we will have to agree to disagree on the matter of taste between vine ripened and off the vine ripened. I cannot tell any difference in the taste or texture of the skin. Maybe it's just me and then maybe it could be beause of the tremendous amount of sunlight we receive as compared to you. My parents also had a farm. Not big, only 13 acres under cultivation. They and I were market farmers and I too have eaten my share of tomatos right of the vine and corn and green beans and everything else grown in a vegetable garden too. Tasteing was how we determined if it was ready to market. Back in those days we didn't have refridgeration either. I wish we would have. It would have saved a lot of tomatos [/QUOTE]