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

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. Of course, you have to find tomatoes which haven't been refrigerated anywhere in their supply chain before this becomes worthwhile. But you might want to check out your local farmer's markets. (Growing up in Britain, I had to go to Cyprus before I realised that tomatoes didn't have to taste like little bland paper bags full of mucus.)