Tomato lovers know the unmatched joy of biting into a perfectly ripe tomato. The flavors are rich, and the texture is just right, making it a delightful addition to any meal. However, circumstances may necessitate picking tomatoes before they fully ripen on the vine, leaving you with a batch of green tomatoes. The good news is that green tomatoes can continue to ripen after harvesting, thanks to the ethylene gas they naturally produce. Here are five tips to help you turn those green tomatoes into vibrant red ones.
1. Bring the Entire Vine Indoors
If you’re growing your own tomatoes, consider uprooting the entire vine, including the green tomatoes still attached. Since tomato vines typically die at the end of the season, moving the entire plant indoors ensures it can contribute its nutrients before winter sets in. Hang the vine upside down in a warm, protected spot with indirect sunlight. This allows the tomatoes to ripen on the vine, offering the ideal conditions for flavor development.
2. Place Unripe Tomatoes in a Paper Bag
If relocating the entire vine isn’t an option, you can ripen picked green tomatoes by placing them in a breathable container like a paper bag. Find a warm, dry area with a consistent temperature between 70-75 degrees Fahrenheit. Ensure adequate spacing between tomatoes to allow for proper airflow, reducing the risk of mold. If a paper bag isn’t available, use a plastic bag with holes punched in it.
3. Use a Cardboard Box with Newspaper
Another effective method is to arrange your green tomatoes in a cardboard box, separating them with layers of newspaper. Cardboard boxes offer convenience and airflow while accommodating more tomatoes than a paper bag. Maintain a temperature of 70-75 degrees F and store the box away from high humidity areas to prevent fruit flies.
4. Leave Tomatoes on a Warm Countertop
For a hassle-free approach, place your green tomatoes on a countertop, away from direct sunlight but in a warm environment (avoid refrigeration). Tomatoes left under these conditions will gradually ripen over several days to two weeks. Cooler climates might benefit from a bright windowsill, but be cautious of excessive direct sun exposure, which can toughen the tomato skins. Store them stem-side down to minimize the risk of mold.
5. Add Another Ripening Fruit
Tomatoes aren’t the only fruits that produce ethylene gas during ripening. To expedite the ripening process, pair your green tomatoes with fruits like bananas or apples, which also emit ethylene gas. Opt for underripe fruits, such as a banana with green patches on its peel. Incorporate this tip with other methods, like adding a banana to your cardboard box or placing it alongside the tomatoes on the counter, to hasten the ripening process when time is of the essence.
Additional Tips for Ripening and Storing Tomatoes
While these methods can aid the ripening process, not all green tomatoes will respond the same way. Identify tomatoes that are slightly further along in ripening; they may exhibit hints of red or a softer texture due to more liquid gelatin inside. These are more likely to ripen into juicy red tomatoes than completely green ones.
Check your tomatoes regularly and remove any that have fully ripened to prevent overripening and potential rot that can affect others in the batch.
