I still have lots of green tomatos on my plants,will they ripen or should i pick them and let them ripen in my

Answer 1

If your weather is starting to get cool, especially the nights, pick the green tomatoes, put them in a sack and close the top. The chemicals in the tomatoes will ripen them.

I never seem to have a sack so I put mine in a glass bowl or pan and put a lid on them.

You can do this with avocados too.

Answer 2

Hello-------I am a Certified Master Gardener.-----

Tomatoes picked green, stay green. Commercial tomato growers "gas" tomatoes to ripen them. They pick them on the green side because tomatoes are so perishable and easily bruised and damaged.

You could have fried green tomatoes.

This is the end of tomato season for the year.

I sincerely hope this helps.

PAMELA JUDGE

Answer 3

My brother is a Master gardener planting over a 100 tomato plants a year. In the fall just before a frost they will take int the garage as many as they want. They wrap each green tomato in a single layer of tissue paper, the kind you use for gift wrapping. Lay in a single layer, don't stack. They ate their last fresh tomato the weekend after Thanksgiving last year.

Answer 4

The only question is are they mature. If they lose their dark green color and lighten at all they are mature and will turn red if handled OK.

Pick them and wrap them in paper and put on a windowsill. They will turn red and be edible. My parents do that every year.

If you want to get gutsy about it why not take a bunch of them that are still immature dark green and make them into pickled tomatoes. No cooking involved and a great taste. They will keep for a long time and spice up your meals.

Answer 5

If your plants still have green leaves and you like ripe tomatoes, leave them on the plants. Tomatoes picked green will redden, but they don't ripen... they'll taste like cardboard store tomatoes.

Answer 6

on your windowsill? That works.

I like 'em green! Wash thoroughly. Slice thickly and dip in a beaten egg with salt and pepper, a dash of Cayenne if you like them spicy! Then dip them in some cornmeal and fry them in about an inch or so of vegetable oil on medium heat until the edges are golden brown. Turn and gently lift after a few minutes to make sure the underside is also golden brown. Drain on paper towels. YUMMMY. I wish I had some of those green tomatoes!

Answer 7

Pick them and put them in newspaper individually and store on a rack in the garage or shed where its cool. They will ripen and keep quite awhile.