Tomatoes should always be stored at room temperature and never in the fridge. Tomatoes originate from a warm climate and storing them at cold temperatures directly affects the quality of the tomato. Green tomatoes are especially susceptible to cold storage because the cold affects their membranes, hindering flavour development and coloration. The flesh of the tomato has a high chance of turning mushy or mealy giving an unpleasant eating experience. Ripened tomatoes suffer less in cold storage but it is still not recommended because there can still be a loss of flavour due to an interruption of the ripening processes. you can partially recover a tomato that has been in cold storage by taking them out of refrigeration a day before use. The tomato has then still some time to activate the enzyme-driven processes that produce the typical tomato flavour.