There is a general rule in the health community that when preparing a salad that we should eat it at room temperature. No doubt it relates to allowing the enzymes in the the vegetables to "wake up" from being in the cold.

Question: why should the same rule apply to tomatoes?

Thanks, Bill

From about.com --

"Refrigeration is the enemy of the tomato as it nullifies flavor and turns the flesh mealy. The culprit is a compound called Z-3 hexenel, which accounts for the tomato's scent and taste. The development process which turns tomato's linolenic acid to the Z-3 that makes our mouth and nose sing is hindered by cold. If you must refrigerate a tomato, take it out about an hour before using it to let it return to room temperature to revive any lurking Z-3."

Because tomatoes that have EVER been refridgerated taste like hell... and its permanent.. the flavor never comes back after they warm up.