How to Ripen Green Tomatoes Indoors

You can enjoy the flavor of fresh-from-the-vine fruit, even in the dead of winter, including picking and storing tips, ripening rules.


| January/February 1982



073-136-01

Don't despair: Green tomatoes present an opportunity.


PHOTO: DAVID GUSTAFSON

When January arrives, and — throughout the greater part of North America — there's no longer any doubt that freezing temperatures have set in to stay for a spell, gardeners begin hankering for fresh fruits and vegetables. And heading the list of most folks' cold-weather cravings is a yen for the succulent, juicy flavor of a homegrown tomato. Unfortunately, though, by this time of year most backyard growing plots are resting under a winter blanket of mulch. So — unless you're lucky enough to boast a greenhouse full of the ripening globes — you're forced to either raid the pantry for a jar of cooked tomatoes, scavenge (in southerly climes) in the root cellar for the remaining picked-before-frost green specimens or bundle up and trudge to the grocery store to buy a not very red or juicy version of the tangy fruit.
But cold weather needn't put a stop to your supply of "fresh" tomatoes. The good-sized green ones that were rescued from your autumn garden can be ripened indoors. Even the hard (and generally pretty much tasteless) pinkish variety found in the supermarket can be coaxed to a ruby-red hue that will brighten up a midwinter salad. Whether you gather your tomatoes from the basement or from the local grocery store, the trick to bringing out their full, robust flavor is the same: Simply give the pale produce a period of final ripening before you eat it. You'll find that, when the tomatoes are "cured" under the proper conditions, their taste will approach that of their vine-ripened siblings.

Picking and Storage Tips for Tomatoes

The flavor of your indoor-ripened tomatoes will be determined not only by the treatment the fruit receives in its final stage of maturing, but also by the methods used for picking and storing the crop. Therefore, if you're still lucky enough to have any green tomatoes gathered from the late-fall garden, you'd be wise to glance over this next section to make certain that your stockpile is stowed properly.

Green tomatoes, of course, should be picked before the first frost. The best tomatoes for indoor finishing are those from youngish plants in their prime rather than from vines that have been bearing all season (fruit from late-starting volunteers is usually ideal for this purpose). Only tomatoes that are shiny green or mottled pink-and-green should be harvested — the smaller, fluted, white tomatoes do poorly indoors, so it's better just to leave them on the vine.

Once you've brought the last-minute harvest inside, remove any stems to prevent the woody ends from puncturing neighboring pieces of fruit. Next, sort the tomatoes, setting the riper ones aside so that they won't be bruised by the harder green produce.

At this point, it's necessary to take an inventory of the unripened haul. If you have a good number of green tomatoes, you'll most likely want to set some of them in storage to mature gradually for use at a later date. To put such surplus fruit on "hold" for several weeks, you should store it at 55 to 60 degrees Fahrenheit (the tomatoes will ripen in about a month at these temperatures). If kept below 50 degrees, the fruit will likely go soft without ever turning red.





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