https://sites.udel.edu/planthealth/tag/tomato/
Ever get a tomato or leaf that looks like this? You likely have a leaf-spot disease called anthracnose. Anthracnose is more likely to occur in temps above 80 degrees, and the fungi transfers to the plant via the leaves when water splashes up from contaminated soil. It typically occurs in the leaves and ripened fruit. The first sign of infected fruit is a depressed lesion on he surface, that darkens and begins to mold. You can safely cut off this area and consume the fruit, unless you have a specific allergy...though sometimes there is too much disease to save the fruit. Do not compost the cut away parts! You will only increase disease if you do. Throw them away!
This disease is easier for a home grower to manage organically than for a commercial grower. First, rotate your crops! Don't grow members of the solanceae (tomatoes, peppers, eggplants, potatoes) in the same bed year after year, only every 4th or, better yet, 5th year. Second, use a natural mulch on the soil, like pine straw or newspaper to prevent splashback. Third, water at the soil level: drip or soaker hoses are ideal. Fourth, though I may get some flack for this, if you have anthracnose, pick your tomatoes at the breaker stage, when they are just starting to change color from green. I think there is adequate evidence, and I agree from my experience, that breakers ripen with all the wonderful flavor compounds of a fully ripe tomato. Hard, green, immature fruit never will ripen properly (think winter, grocery store tomatoes), but breakers will!
Also, DO NOT REFRIGERATE YOUR TOMATOES! You will ruin their flavor!
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