As the days grow shorter and a chill appears in the air, you might find your garden is still full of green tomatoes. It can be disheartening to see so much potential fruit left on the vine with the first frost just around the corner. But don’t despair—there are plenty of ways to help those late-season tomatoes ripen to a beautiful red.
This guide will help you understand why some of your tomatoes are late to ripen and what you can do about it. We will explore several simple methods for ripening them indoors. Plus, we’ll share some wonderful ideas for what to do with green tomatoes if they just refuse to turn red. Get ready to enjoy every last bit of your harvest.
Why Tomatoes Stop Ripening
Have you ever wondered why some tomatoes stay stubbornly green, even as the season ends? A few key factors are often at play.
The main reason is temperature. Tomatoes produce a pigment called lycopene, which gives them their classic red colour. This process happens best when temperatures are consistently between 20-25°C (68-77°F). As autumn approaches and temperatures drop, especially overnight, the ripening process slows down and can even stop completely.
Another factor is sunlight. While tomatoes need sun to grow and photosynthesise, direct sunlight isn’t necessary for the final ripening stage. In fact, too much direct sun when it’s hot can sometimes cause the fruit to get sunscald, which hinders ripening.
Finally, the health of the plant plays a part. A plant that is stressed from disease, pests, or a lack of nutrients might not have the energy to ripen all its fruit. By the end of a long growing season, many tomato plants are simply running out of steam.
How to Ripen Green Tomatoes Indoors
When the weather turns against you, bringing your green tomatoes inside is the best way to save them from the frost. Here are a few tried-and-tested methods to help them ripen off the vine.
1. The Windowsill Method
This is perhaps the most common technique. Simply place your green tomatoes on a sunny windowsill. While direct sunlight isn’t essential for the ripening itself, the warmth it provides can help speed things along.
- How to do it: Arrange the tomatoes in a single layer on the windowsill. Make sure they aren’t touching, as this can encourage mould. Turn them every day or so to ensure even ripening.
- What to expect: This method can take anywhere from one to three weeks, depending on the maturity of the tomatoes.
2. The Paper Bag Method
This technique traps ethylene gas, a natural plant hormone that tomatoes produce to ripen. By concentrating the gas around the fruit, you can significantly speed up the process.
- How to do it: Place a few green tomatoes in a paper bag with a ripe banana or an apple. Both of these fruits are excellent producers of ethylene. Fold the top of the bag over to loosely close it.
- What to expect: Check on your tomatoes every day. They should start to show colour within a week. Be sure to remove any that show signs of rot.
3. The Cardboard Box Method
If you have a large number of green tomatoes, this is an efficient way to ripen them in bulk.
- How to do it: Line a cardboard box with newspaper. Place the tomatoes in a single layer, ensuring they don’t touch. For even faster results, you can add a ripe banana to the box. Close the box and store it in a cool, dark place, like a garage or basement.
- What to expect: Check the box every few days and remove any tomatoes that have ripened. This method can take several weeks, but it allows you to store and ripen a large harvest over time.
4. Ripening on the Vine
If you have the space, you can pull up the entire tomato plant and hang it upside down in a sheltered spot like a garage or shed. The plant will continue to provide nutrients to the fruit, allowing them to ripen naturally.
- How to do it: Carefully dig up the plant, shaking off any excess soil. Hang it from the rafters or a hook.
- What to expect: The tomatoes will ripen gradually over a few weeks. This method often results in a better flavour, as the fruit remains connected to the vine.
Delicious Uses for Green Tomatoes
Sometimes, despite your best efforts, some tomatoes will remain green. But that’s no reason to throw them away! Green tomatoes have a firm texture and a tart, tangy flavour that makes them a fantastic ingredient in their own right. They are also a good source of Vitamin C and antioxidants.
Here are a few inspirational ideas for using your green tomatoes:
- Fried Green Tomatoes: A classic Southern dish for a reason. Sliced green tomatoes are coated in cornmeal or breadcrumbs and fried until golden and crispy. They are delicious on their own or in a sandwich.
- Green Tomato Chutney: This is a perfect way to preserve your harvest. Green tomatoes, onions, apples and spices are slow-cooked to create a sweet and tangy chutney that pairs wonderfully with cheese and cold meats.
- Green Tomato Pie: It may sound unusual, but green tomatoes can make a surprisingly delicious pie. When cooked with sugar and spices like cinnamon and nutmeg, they take on a flavour similar to tart apples.
- Pickled Green Tomatoes: Sliced or whole, green tomatoes can be pickled in a brine of vinegar, water, sugar and spices. They make a zesty addition to salads and sandwiches.
Make the Most of Your Harvest
Don’t let a change in the weather stop you from enjoying the fruits of your labour. Whether you choose to ripen your green tomatoes indoors or embrace their tangy flavour in new recipes, you can ensure that none of your hard-earned harvest goes to waste.
Pack your gardening gloves away for the season and get ready to enjoy the final tastes of summer.
Further Reading: Chutney: A Taste of History in a Jar, From Garden to Oven: Autumn Vegetable Bakes for the Family, Warming Autumn Soups to Soothe the Soul
