How to Ripen Green Tomatoes Indoors
Weโve had a summer growing season as strange and unpredictable as 2020 itself. Despite a warm, sunny spring, the summer got off to an unseasonably cool, wet start in June and July. This meant that some of our heat-loving crops like tomatoes and peppers got off to a slow start too.
Normally we start our tomato seeds in late February or early March, and by July weโre starting to pull in tomatoes form our garden. Last year we were practically swimming in ripe, red tomatoes by the beginning of August. Every single red tomato we enjoyed was vine-ripened and full of the most amazing flavour.
We were drowning in ripe tomatoes… last year
By the end of the season last year, we had a bunch of green tomatoes left over too. We made green tomato relish and chutney, we ate fried green tomatoes. I made a fermented green tomato and hot pepper hot sauce that was out of this world.
And still, the tomatoes just kept coming. There were more tomatoes than we knew what to do with! In fact, we were so sick of tomatoes that by the end of the season I started giving baskets of green tomatoes away.
But even after all of that tomato-production and all of the jars of tomato preserves we enjoyed all year, by the time summer rolled around again this year we were completely out of every tomato-based product weโd put up last year.
Obviously we eat a lot of tomatoes throughout the year, so it makes sense for us to grow as many as we possibly can. That being said, we increased our crop from 30 plants to about 40 plants this year AND started our seeds a few weeks early this year.
Naturally, we expected to be drowning in ripe tomatoes once again by midsummer, but when August rolled around again this year, there was nary a ripe tomato to be found.
Related: 6 Hacks for Growing a Bumper Crop of Tomatoes
When tomatoes don’t ripen…
Now, donโt get me wrong, there were lots of tomatoes on our plants. But they were all green! The lack of heat and direct sun meant they were ripening at the speed of molasses.
By the end of August, I was seriously starting to panic, wondering if weโd be able to put up enough jars of tomato sauce to get us through this year or if weโd have to rely on grocery store tomato sauce instead. (This is the stuff of nightmares for me).
I held out hope that weโd get a hot spell in September and that the pounds and pounds of green tomatoes in our garden would get a chance to ripen after all. Finally, in the first week of September, the weather forecast read full sun and hot temps. We were certain this would be the lucky break our tomatoes needed.
For two or three days, the sun shone and everything went crazy in the garden. Clusters of tomatoes all began ripening at once, pumpkins started growing and the cucumbers and zucchinis went nuts. Even our little watermelon plant started givinโer!
A disappointing end to summer
But as soon as the sun came out, the smoke rolled in from the west coast wildfires and that was that. We were back to grey skies and lukewarm temps. Boo!
That pretty much sealed the fate of our tomato plants. The smoke stuck around for a solid 10 days or so, and now that itโs finally cleared out, the rain clouds have moved in and fall is well and truly here. The tomatoes are still hanging on and some are ripening slowly, but weโve come to terms with the fact that we are going to be harvesting mostly green tomatoes this year.
Weโll be making lots more of the green tomato relish (my fave!) and chutney (my husbandโs fave:), and Iโll definitely be fermenting them along with our jalapeรฑos and enjoying them breaded and fried and dipped in ranch dressing. Iโm good with all of that. But Iโm NOT good with having little to no tomato sauce or salsa on our pantry shelves this winter.
Luckily, there is a trick weโve been using to get our green tomatoes to ripen as we pull them indoors. Itโs an old trick that I remember my great grandma used to use when harvesting her green or underripe tomatoes. (Maybe yours did too?) Itโs really quite simple, and weโve been having great success with it so far this year, so I knew I had to share it with you.
Okay, are you ready?
Hereโs what you doโฆ
How to ripen green tomatoes indoors
Step 1: Harvest your green tomatoes and bring them inside.
Step 2: Place them in a single layer in a crate, basket or cardboard box with good airflow all around. Put a layer of newspaper or brown bag/kraft paper in between additional layers if you have lots of tomatoes. Then, place the tomatoes somewhere out of direct sunlight (Iโve heard lots of people put them under their bed).
Step 3: Do nothing. Seriously, itโs that simple. The tomatoes will ripen all on their own.
Step 4: Check them every two or three days and remove tomatoes as they ripen to eat or process for preserving. (I just toss mine in the freezer until I have enough to make a batch of sauce).
Step 5: Repeat until all of your green tomatoes have ripened!
How fast do green tomatoes ripen indoors?
How fast your green tomatoes will ripen indoors depends on a couple things, including how ripe they were when you picked them (tomatoes that were yellow or starting to turn red will ripen quicker), as well as how warm it is in the room where youโre storing them (keep them away from direct sources of heat like heaters or wood stoves). But they will all ripen in time.
Now, in my opinion, the flavour still isnโt quite the same as a vine-ripened tomato. Nothing beats that. But tomatoes ripened indoors still make a damn good sauce, which is what my most recent batch of โbox-ripenedโ tomatoes is about to become.
These tomatoes were all yellowish green when I first put them in this crate. Some were just starting to turn red. Just 4 days later and they’re almost all fully ripened!
When to pull tomatoes (and when NOT to leave them on the vine)
Iโm looking at the forecast now and wouldnโt ya know, it says weโre expecting full sun next week. But the temperature is starting to drop and, being that itโs 2020, Iโm not taking any chances. (Tomatoes can withstand temperatures down to 10ยบC / 50ยบF, but if temperatures are expected to drop below that then you should probably pull them, even if they’re green).
My plan is to leave the really green tomatoes on the vine for as long as I can and hope that the sun helps to at least get them started next week, but any tomatoes that have any colour on them now are coming inside.
Once Iโm fully satisfied that weโve got enough red, ripe tomatoes to give us a yearโs worth of tomato sauce, then and only then will I surrender and submit to eating them green. Because, letโs face it, as delicious as green tomatoes can be, nobody grows tomatoes with the intention of harvesting them green.
Tomatoes are meant to ripen! Theyโre meant to become beautiful jars of rich, red tomato sauce. Itโs their destiny, and damnit, itโs my responsibility as the gardener to help them fulfill itโฆ one way or another;)
What do YOU do with green tomatoes? Do you have any tricks for getting them to ripen, either on or off the vine? Whatโs your favourite recipe or way to enjoy green tomatoes? Let me know in the comments below!
Wishing you homemade, homegrown, homestead happiness:)
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๐ช๐ต๐ฎ๐'๐ ๐๐ป๐ฐ๐น๐๐ฑ๐ฒ๐ฑ: โฃ
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Homesteading is a year-round lifestyle, andโฃ
for whatever reason, homesteading is most often thought of as a three-season โactivity.โ โฃ
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1. ๐๐ญ๐ข๐ฏ๐ต๐ช๐ฏ๐จ ๐ด๐ฆ๐ข๐ด๐ฐ๐ฏ ๐ฃ๐ฆ๐จ๐ช๐ฏ๐ด ๐ช๐ฏ ๐ต๐ฉ๐ฆ ๐ด๐ฑ๐ณ๐ช๐ฏ๐จ. โฃ
2. ๐๐ข๐ณ๐ฅ๐ฆ๐ฏ๐ช๐ฏ๐จ ๐ข๐ฏ๐ฅ ๐ง๐ข๐ณ๐ฎ๐ช๐ฏ๐จ ๐ด๐ฆ๐ข๐ด๐ฐ๐ฏ ๐ณ๐ถ๐ฏ๐ด ๐ง๐ณ๐ฐ๐ฎ ๐ด๐ฑ๐ณ๐ช๐ฏ๐จ ๐ต๐ฉ๐ณ๐ฐ๐ถ๐จ๐ฉ ๐ต๐ฉ๐ฆ ๐ด๐ถ๐ฎ๐ฎ๐ฆ๐ณ.โฃ
3. ๐๐ข๐ฏ๐ฏ๐ช๐ฏ๐จ ๐ข๐ฏ๐ฅ ๐ฑ๐ณ๐ฆ๐ด๐ฆ๐ณ๐ท๐ช๐ฏ๐จ ๐ด๐ฆ๐ข๐ด๐ฐ๐ฏ ๐ต๐ข๐ฌ๐ฆ๐ด ๐ถ๐ด ๐ง๐ณ๐ฐ๐ฎ ๐ด๐ถ๐ฎ๐ฎ๐ฆ๐ณ ๐ช๐ฏ๐ต๐ฐ ๐ง๐ข๐ญ๐ญ. โฃ
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So much of homesteading centers around preparing for winter. But what happens when winter finally arrives?โฃ
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Sure, we could just hunker down and relax, enjoy the fruits of our labour and rest until spring returns and the really busy seasons begin again. But the very nature of most homesteaders is that we tend to enjoy keeping busy. In other words, we tend to go a bit stir crazy sitting around on the couch for too long.โฃ
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Now, let me just make this clear before we continue: I think itโs VERY important to take time to rest whenever possible so that you can feel rejuvenated and be more productive when you really need to be, but if youโre looking for some (mostly relaxing) homesteading activities that you can do throughout the winter months to help keep you occupied, Iโve got a few suggestions for you:) โฃ
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My full list of winter homesteading activities can be found here https://thehouseandhomestead.com/winter-homesteading-activities/ โฃ
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Happy homesteading!
If you have room ..I have pulled up the plants tomatoes and all then hung them upside down in my protected shed.. they ripen one by one and I harvest each in its turn. Old ways from growing up with a rootcellar.
Ya Iโve heard of this method too, but Iโve heard itโs not really any quicker than ripening them in a box.
I picked all of mine Tuesday night and boxed them Wednesday morning. It’s been pouring and windy the past two days and we don’t have sun in the forecast until Monday. My trick is to add a few green bananas tucked into the layers to help speed the process.
Oh I feel like I’ve heard that before… About the green bananas. There must be an enzyme in them or something. I’ll have to experiment with that!
I put an apple in the box with mine, but check them EVERY day!
Interesting. Mine seem to be ripening on their own so, so far so good!