Tomatoes in the fridge? 8 most common food storage myths busted
- Helen Salter
Published: July 29, 2025 at 12:18 PM
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Have you been storing food wrongly this whole time? Separate fact from fiction as we bust the most common food storage myths, from refrigerating eggs to washing fruit and veg
When it comes to storing food, everyone seems to have an opinion – but are you following old wives’ tales or kitchen-tested wisdom? Do your tomatoes belong in the fridge, and is your favourite sauce safer on the shelf? To separate fact from fiction, we’ve rounded up the most common food storage myths and asked our experts to bust them, so you can keep your food fresher for longer, reduce waste and make the most of every meal.
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This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub.
1. Tomatoes should always be kept in the fridge
Many people pop their tomatoes straight into the fridge the moment they get home from the shops, but this is arguably a mistake if you want to enjoy their best flavour. Chilling tomatoes actually mutes their taste and can degrade their texture, leaving them mealy rather than juicy. Unless your tomatoes are very ripe and you won’t be eating them for a couple of days, they’re best stored at room temperature. If you do need to keep ripe tomatoes in the fridge, put them in a perforated bag, but take them out of the fridge and let them come to room temperature for about 30 minutes before eating to help revive their flavour.
If you don't use a tin of tomatoes all in one go, transfer the remainder to a non-metal, airtight container and store in the fridge – it will last for around two days.
2. All sauces belong in the fridge once opened
You may think that every sauce should head straight to the fridge after opening, but not all condiments are created equal. Some sauces, like mayonnaise, do require refrigeration once opened. Others, such as many vinegars, soy sauce and some hot sauces, are perfectly happy in the cupboard thanks to their high acidity or salt content. Always check the label for storage instructions – if it says ‘refrigerate after opening’, follow that advice. Otherwise, a cool, dark cupboard is often sufficient.
3. Bread lasts longest in the fridge
Storing bread in the fridge might seem like a sensible way to keep it fresh, but it actually makes it go stale more quickly. The cold environment speeds up the process that turns bread hard and dry. For the best results, keep bread in a bread bin or a bag at room temperature. If you need to store bread for longer, slice and freeze it, then toast slices straight from frozen as needed.
4. Eggs need to be kept in the fridge
In the UK, eggs are often found on supermarket shelves rather than in chilled cabinets. At home, however, it’s best to store eggs in the fridge to maintain a consistent temperature and reduce the risk of salmonella. Keep them in their original box or in a separate covered fridge compartment to protect them from absorbing strong odours and flavours from other foods.
5. All fruit should be refrigerated to keep it fresh
Not all fruit benefits from refrigeration. Bananas, for example, can develop blackened skin and lose their flavour in the fridge. Stone fruits like peaches, nectarines and plums, as well as tomatoes, will ripen and taste better if kept at room temperature until they’re ready to eat. Once fully ripe, you can refrigerate them if you need to slow down the ripening process.
6. You can tell if food is safe to eat by its look or smell
While a sour smell or visible mould is a clear sign that food has gone off, some harmful bacteria don’t affect the appearance or aroma of food. The only reliable way to know if food is still safe is to check the use-by date and ensure it’s been stored correctly in accordance to the on-pack instructions. If you’re in any doubt, it’s best to err on the side of caution and throw it away.
7. Leftovers can be left to cool at room temperature for hours before refrigerating
It’s important to cool leftovers quickly – within two hours – before putting them in the fridge. Leaving cooked rice, for example, at room temperature for too long allows bacteria to multiply rapidly and produce a toxin, increasing the risk of food poisoning. Divide leftovers into covered containers to help them cool faster, then refrigerate after a short period of time. You could also put any spare portions in your freezer.
8. You can’t refreeze food once it’s been defrosted
You can safely refreeze most food that’s been defrosted in the fridge, as long as it has been properly cooked first. For raw meat and poultry, it’s best to cook them before refreezing, and they can be then be refrozen in their cooked state, if necessary. Always ensure food is thoroughly reheated before eating.
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