Tulsa World: Ripen green tomatoes indoors

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Ripen green tomatoes indoors

Green tomatoes are appearing in cooler weather. Courtesy

By BRIAN JERVIS Ask a Master Gardener
Published: 10/17/2009 2:20 AM
Last Modified: 10/17/2009 4:55 AM

My tomatoes are producing lots of fruit since it cooled. Before it freezes, can I ripen the green ones indoors? Pam L., Tulsa

Tomatoes taste better if left on the vine to ripen but they will not tolerate a freeze. Before our first frost — which occurs on average the first week in November — plan on picking the green tomatoes to ripen indoors. Both tomatoes and related green peppers are easily ripened indoors.

Only mature green tomatoes will ripen off the vine.

These are tomatoes which have reached normal size and are whitish-green or have some early color. Ripening of tomatoes is related to temperature. They will not ripen below 50 or above 85 degrees — 60 to 70 degrees is ideal. Ripening takes about two weeks at normal room temperature, slower at lower temperatures.

Tomatoes indoors do not need sunlight — ripening occurs very well in a darkened area with moderate humidity and good ventilation.

Pick only the healthy fruits. Avoid any tomato with spots or blemishes suggesting disease; these may spoil the batch.

Clip the stems to prevent puncturing other tomatoes, then store in a cardboard box or in a paper or plastic sack with ventilation holes. An alternative to picking the fruit is to pull up the entire plant, shake off the dirt and hang upside down in a garage.

Don't stack the tomatoes higher than two levels, to avoid bruising. Inspect frequently and remove ripe fruit and any diseased tomatoes as soon as noticed.

The ripening process may be speeded by adding a half-ripe banana to the container of tomatoes.

Bananas and other fruit release a gas called ethylene that speeds up the ripening process.

After ripening, it is best to eat the tomatoes. They may be stored in the refrigerator for a short period.

However, this is best avoided because they rapidly lose their taste and lose texture at refrigerator temperatures.

Use green tomatoes for green ketchup, relish, chutney and frying—as popularized by Fannie Flagg and her book "Fried Green Tomatoes at the Whistle Stop Cafe."

The Tulsa Master Gardeners are trained volunteers who help provide information and support to home gardeners and the community. For more, go to tulsaworld.com/mastergardener. If you have a garden-related question you would like the Master Gardeners to answer in a future column, call 746-3701 or e-mail Kim Brown at kim.brown@tulsaworld.com. By BRIAN JERVIS Ask a Master Gardener

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Centrist, the burbs (10/21/2009 1:08:51 AM)

I appreciate these gardening articles. Now I will know what to do with all my green tomatoes. Thanks.

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