As temperatures dip at night, the ripening process of your garden tomatoes slows. Cold is clearly not their environment. Maybe some of your tomatoes fell off the vine as a result of a bit too much trimming. Don’t be concerned! You can coax the ripening process from green to red when tomatoes are taken indoors. To ripen, tomatoes need warmth rather than sunlight. So turn your tomatoes from green to red inside by keeping them warm (an indoor temperature of about 70º F is perfect).
4 Methods To Ripen Green Tomatoes Indoors
Then, choose ripe fruits that are full—or almost full—size and softened a little with a flush of color on the blossom end. It’s better not to wash them after they’re inside, unless you’re hoping to rescue a fruit after losing the plants to illness (be sure to dry thoroughly). Alternatively, wait until you’re ready to eat them before washing them, since any moisture left on the tomato might turn to mold.
Then attempt the following techniques to make green tomatoes red:
1. Paper Bag Method
Put a few green tomatoes in a paper bag, seal it, and keep in a warm place to ripen. Keeping tomatoes enclosed together, the ethylene they emit will stimulate ripening. To expedite the process, add a ripe banana or apple. When a tomato is ripe, take it out of the bag and eat it immediately away. Inspect the bag for mold or rot on a regular basis, and discard any rotten pieces.
2. Box Method
If you want to ripen multiple green tomatoes, try using a cardboard box. Put them in the box so that they do not touch. You may also include a ripe banana. Close the box and, as with the bag-ripening method, check daily for mold and rot, or full ripening, and remove those tomatoes.
3. The Windowsill Approach
If your tomatoes have already begun to mature, give this a try. Just place them on the window sill of a window that receives sunshine. Check on their development on a daily basis. You may also take tomatoes from a bag or box that are ripening and place them on the windowsill to continue ripening.
4. Hanging Upside Down Method
Some gardeners remove the whole plant – roots, fruits, and all – and hang it upside down in an indoor setting. According to the notion, the plant will devote all of its available energy to the fruit while it is still alive. Before hanging, brush off as much dirt as possible, and then monitor the progress everyday.
Keep in mind the following:
- Tomatoes ripen best when a portion of the stem is left on.
- Fruit should ripen in 7-14 days or less using these procedures.
- Green tomatoes that have not yet matured will not ripen after being harvested.
- These techniques do not improve taste. No tomato will ever taste as good as a field-ripened tomato. Nonetheless, it is preferable than letting them go to waste.
- Throughout the indoor ripening phase, keep tomatoes at room temperature. Do not refrigerate them, as this will ruin their flavor.
Will green tomatoes ripen in the fall?
Tomatoes are actually a fruit that can finish the ripening process even when picked green. So if the temperature falls below 50°F for a day or two, start picking the green tomatoes. Be careful you pick them before the first frost. Choose green fruits that are ripe, fairly ripe, or mature.
Can you freeze green tomatoes to use later?
Wash, core, and cut into 1/4-inch slices. For Frying – Pack the slices into containers with freezer wrap between the slices. Provide 1/2-inch of headroom. Seal and freeze.
What to do with green tomatoes on the vine in fall?
If you still have green tomatoes well into the cool days of fall, you can dig up the entire plant including roots and hang it with garden twine in a dry, sheltered location, such as a garage. The fruits will retain some of the advantages of ripening on the vine in this manner.
Will my green tomatoes ripen in September?
In September, most of us have an abundance of green tomatoes. This is because ripening slows significantly as the temperature lowers. Whether you are growing tomatoes outdoors or in an unheated polytunnel or greenhouse, they must be picked before the first frosts.