Refrigerate or Not to Refrigerate?!?!

As promised (albeit over a month ago), here is the next "game" for this week.  Based on your current refrigeration practices, let me know whether these items should be stored in the refrigerator or at room temperature:

• Tomatoes (all kinds)

• Onions

• Basil

• Potatoes (all kinds)

If you have any good storing techniques, please feel free to share. 

This week, I also want to share my basil storing "techniques:"

I personally have been having a heck of a time trying to figure out what to do with the mountains of basil Michael brings home.  I decided to take matters into my own hands and have been breaking the leaves off of the stems and "drying" them on a baking sheet in our oven's warming tray on the lowest setting.  If you do not have a warming tray, I would think you could set your oven on low (apprx. 200 degrees) to obtain the same effect.  When the basil is dried out, I crumple the dried leaves over the baking tray and then scoop them into a mason jar for "fresh" dried basil (that is more fragrant -- and probably correspondingly tastier) than the bland dried basil from the grocery store.

Another pointer that I have heard, but admittedly have not used, is making pesto with the basil and then placing the pesto into ice cube trays and freezing them.  Each pesto cube is good for one serving of pasta.  (I will double-check with my Italiano capo on the serving size).

With both of these basil-saving techniques, my eyes light up at the sight of basil, basil and more basil!!