I have it on good authority (i.e. I heard it on Radio 4) that the enzymes that make tomatoes taste good break down at low temperatures; which means that if you refrigerate your tomatoes they taste painfully bland.<p>Of course, you have to find tomatoes which haven&#x27;t been refrigerated anywhere in their supply chain before this becomes worthwhile. But you might want to check out your local farmer&#x27;s markets.<p>(Growing up in Britain, I had to go to Cyprus before I realised that tomatoes didn&#x27;t have to taste like little bland paper bags full of mucus.)