I have planted several tomatoes in my backyard, but because of the cool weather, I was worried whether there would be enough sunlight and warmth for them to ripen up. So I did my own research and found a way on how to ripen green tomatoes indoors right inside my kitchen! Curious as to how I did it? Read on and I will show you the best way to do it.
Some plants can withstand frost better than others. I’ve pulled carrots out of the ground as late as February after several snowfalls, but tomatoes cannot withstand the cold and frost. You’ve probably heard that it’s not good to refrigerate whole tomatoes…well, if they’re out in the cold, it’s like being in a refrigerator – not good.
If you’re lucky, in late summer/early autumn, you’ll have lots of green or partially ripened tomatoes. They have little hope of ripening well or ripening at all if they’re left out on the vine for the remainder of the short cool days. So, I always take what’s left and ripen them indoors. It’s a great way to enjoy fresh tomatoes from the garden into the autumn/winter.
The ripening process could take a weeks or even a month or more. It depends on the type of tomato and what stage of development when you took it in.
If you want to speed up the ripening of tomatoes, place them in a paper bag with an apple. Both tomatoes and apples produce ethylene gas as they ripen, but apples have more of it. The gas will help the tomatoes ripen more quickly.
How to ripen green tomatoes indoors? Its easy!
Featured image from @tallulah
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