When frost approaches, or your tomato vines are dying, you will probably find yourself left with unripened green tomatoes. They can obviously be cooked in green tomato recipes, but can you ripen them?
Yes, quite easily.
I have read in preservation books many different methods that are, in the author’s view, ideal or even required to ripen tomatoes indoors. The one that sticks out in my mind is the newspaper method.
The newspaper method is this. Wrap each green tomato individually in a sheet of newspaper and then carefully place them in a single layer in a low tray or cardboard box. Every couple days, unwrap them all (!) and check for tomatoes that are ripening or rotting that you must then use or throw away.
Talk about time-consuming! I’m lazy!!! I have found through my own personal experience that there is a much, much simpler method of ripening green tomatoes indoors:
Put them in a bowl
Yes, that is really all you have to do. Just put a bowl of green tomatoes on the counter. Most will turn red. You’ll lose a few to rot, and if you don’t dig through the bowl often enough the rotten ones can ruin a few others, but OH WELL.
Are the tomatoes ripened indoors a lot better than store bought tomatoes? Taste-wise, not a lot. But you do know who grew them and what chemicals were put on them and you are using something that would be wasted otherwise.