Tomatoes don't taste of anything until you eat them. (Drain the liquid from the flesh and eat them separately, they'll both be pretty tasteless.) Tomatoes create the molecules that give them their savoury umami flavour when an enzyme in the juice reacts with the flesh - i.e. when you chew them.
But the enzyme is destroyed at temperatures below 4 degrees C, so NEVER keep your tomatoes in the fridge.
Feature in The Guardian food supplement, 20 Sep. 2014
