Red Tomatoes, Green Tomatoes
I have been hearing recently that many people in town have a backyard full of tomato plants, growing voraciously and dripping with fruits, but none of these tomatoes seem to be turning red! I’ve heard a few remedies for this, from clipping off most of the plant’s leaves to drastically reducing watering. Then there’s the old standby–simply picking the tomatoes green and eating them that way! How do you all deal with your green tomatoes? Do you have a secret that ripens them on the plant or do you just have a fantastic recipe for the unripe fruit?
Posted on August 30, 2011, in Uncategorized. Bookmark the permalink. 3 Comments.
Pick them and leave them on a windowsill until they ripen or put them in a brown paper bag for a couple of days.
I’ve tried the paper bag trick before……they never taste quite the same after that, do they? Some friends just gave us a jar of their special apricot & green tomato chutney. I can’t wait to try it out!
If you put them in a paper bag green to ripen and want to make any sauces and salsas you must first remove the seeds, if not you will get a bitter taste from them. One trick is covering them at dark with plastic to trap in the gases that bring on ripening. This also helps keep the temperature higher at night and promotes better growth. Remember to remove the cover before it gets hot. As long as the tomato has started changing color, ripening in the window or just on the counter works great. Good luck and happy harvesting!