Buzz
The season is ending, and you still have a pile of green tomatoes with no idea how to handle them? Here are some suggestions to ripen tomatoes by utilizing ethylene, a natural gas that accelerates fruit ripening.
Steps
Harvest regularly. Regardless of the method you choose, you must frequently check your tomatoes. If possible, select green tomatoes that have a slight pinkish hue near the stem and feel slightly softer than completely firm green ones. Picking them earlier than this stage means they are not mature enough and won’t ripen. You can leave the green tomatoes as they are for cooking.
- If you’re unsure whether a green tomato is mature enough, cut it in half – if the inside has a yellowish tint and a slightly sticky liquid, it’s mature enough to ripen. Obviously, the tomato you cut won’t ripen, but observing its internal appearance will help you identify which green tomatoes on the vine are ready for picking.
- If you know a frost is coming that could damage all your tomatoes, don’t pick them individually; instead, uproot the entire plant, ensuring some roots remain attached. Shake off excess soil and hang the plant upright in a dry, sheltered place, such as a garage. Avoid extreme conditions (direct sunlight or complete darkness) as your tomatoes will spoil! If done correctly, the tomatoes will ripen almost as if they were still on the vine.
Before storing tomatoes, remove any stems, branches, leaves, etc., that might rub against the fruit and cause damage during the ripening process. If the tomatoes are dirty, gently wash them and let them dry before ripening.
Use one of the techniques described below to store and ripen tomatoes after they have been picked from the vine.
Watch out for signs of rot or mold. If you notice any, immediately remove the affected tomatoes and ensure proper air circulation. Cooler storage areas will slow down the ripening process. Under normal, warm indoor conditions, ripening tomatoes can take up to 2 weeks. If the air in your home or storage area is too cold, the tomatoes may never ripen or may lose their flavor.
Use jars – to ripen a few tomatoes
Gather a few jars and remove their lids.
Place one banana in each jar.
Place 2-4 medium-sized green tomatoes in each jar. Avoid overcrowding the jars, as this can cause the tomatoes to bruise.
Seal the jars tightly.
Place the jars in a warm area with moderate humidity, away from direct sunlight. Check regularly – if the banana rots before the tomatoes ripen, replace it with a fresh one. This method can ripen tomatoes in about 1-2 weeks.
Use a cardboard box – to ripen multiple tomatoes
Prepare a cardboard box. If available, place some foam or fruit crate liners at the bottom of the box; otherwise, simply line it with newspaper.
Arrange a single layer of tomatoes in the box, placing them close to each other. If you have more tomatoes, you can add another layer, but handle them gently. Avoid stacking more than two layers if it risks crushing the tomatoes at the bottom. To add more layers, use 6 sheets of black-and-white newspaper between each layer. Check regularly for ripe tomatoes. Do not add bananas to the box unless you are ripening a large batch of tomatoes at once.
Add a few ripening bananas if desired. The tomatoes will likely ripen on their own since they produce ethylene gas, which affects each other. However, bananas can speed up the process.
Place the tomato box in a cool, slightly humid room away from light. A kitchen shelf is ideal if available.
Use plastic bags – to ripen many or a few tomatoes
Gather plastic bags. Poke a few small ventilation holes in each bag you plan to use.
Place 3-4 tomatoes and one banana in each bag. Depending on the size of the bag, you can add more tomatoes and bananas or reduce the quantity.
Store the bags in a warm area with moderate humidity, away from direct sunlight.
Use paper bags – to ripen a few tomatoes
Open a paper bag and place a ripening banana and a few tomatoes inside, ensuring they fit comfortably.
Store the bag in a warm, moderately humid place, avoiding direct sunlight.
This method proves particularly effective when space is limited and you only have a few tomatoes to ripen.
Tip
- Bananas used for ripening tomatoes should be 'ripening'—optimal when yellow with green tips. All ripening fruits emit ethylene gas, which accelerates ripening. While bananas aren't the only fruits that can be used, they produce more ethylene than others, making them the best choice for ripening. Additionally, unlike tomatoes, bananas continue to ripen well after being cut.
- For the best flavor, consume tomatoes as soon as they ripen. Their flavor diminishes after a week in the refrigerator.
- This method also works well for ripening green bell peppers (capsicums).
- Humidity plays a crucial role in indoor fruit ripening. Excessive moisture can speed up decay (and attract pesky fruit flies); too little can dehydrate tomatoes. Monitor the ripening process closely and adjust conditions as needed.
- This is an excellent science experiment for children and a great way to spark their enthusiasm for harvesting homegrown vegetables.
- Remove some of the greenest tomatoes from the plant a few weeks before the first frost to help the remaining tomatoes ripen faster, as the plant will concentrate more nutrients on the remaining fruits.
Warning
- Tomatoes that have endured the first frost are also not ideal; pick these before the frost arrives!
- Don't waste time on diseased or insect-damaged tomatoes; only save high-quality green ones.
- Although tomatoes will ripen using any of the above methods, their flavor and texture will never be as sweet and/or meaty as those ripened on the vine.
- Do not expose tomatoes to light. Only tomato plants (especially the leaves) need sunlight; tomatoes ripen best in the dark.
What You'll Need
- Freshly picked green tomatoes (except for the on-the-vine method)
- Jar method: one banana per jar, a large jar to ripen 3 medium-sized tomatoes; the jar must have a lid
- Cardboard box method: A large box to ripen multiple tomatoes, ripening bananas (optional) – several bananas per box, depending on the box size
- Plastic bag method: A large, clear kitchen plastic bag, one ripening banana per bag
- Paper bag method: A paper bag (lunch bags are ideal), one ripening banana per bag
- On-the-vine ripening method: A shovel for uprooting the plant, string for hanging the plant
