Q&A for How to Ripen Green Tomatoes

Yes, you can wrap each tomato in newspaper to assist ripening. Leave a little bit open at the top, to avoid molding if there is some moisture present. Arrange in a single layer in a box to prevent squashing. To check the ripening, open one every day or so to check how the process is going and re-wrap if the tomato isn't yet ripe. Keep the box in a warm and dry place.

Yes, placing a red apple with green tomatoes can be helpful provided the green tomatoes have already shown signs of ripening (check the blossom end or bottom of the tomato for slight orange or red coloration). The apple releases ethylene gas, which helps to ripen the tomatoes faster.

This is likely the case if the green tomatoes were picked just as they were beginning to ripen but before the "breaker stage," when the tomato is half green and half pink/orange. Once the tomato reaches the breaker stage, it seals itself off from the vine stem and from this point on, the tomato can be picked and ripened indoors with little flavor loss. Tomatoes taste better when left on the vine to ripen up to at least this stage but the reality is that any homegrown tomato is likely to taste better than many commercially grown tomatoes that have traveled far and sat around awaiting purchase!

You can ripen green tomatoes off the vine provided they had already begun to ripen on the bush. Look for a tinge of yellow or orange color at the blossom end of the tomato and a slight give if gently squeezed; this signals that the tomato has started to ripen. If the tomato is completely green, it won’t ripen once it's off the vine. You can hasten ripening by placing the early-stage ripening tomatoes with a slightly green banana or an apple, to provide a source of ethylene gas (which encourages ripening).

Tomatoes must have reached the mature green stage before they can turn red; checking for color change too early can result in disappointment. However, another reason for tomatoes not turning red is temperature––if the temperature is too cold (below 50FºF/10ºC) or too hot (over 85ºF/29ºC), carotene and lycopene will not be produced and the tomato will not turn red. Additionally, if the weather is constantly windy, this can disrupt the ripening process too, by causing the ethylene gas needed for ripening to be blown away. Perhaps wait a bit longer for suitable weather before giving up on your tomatoes.

You can pick tomatoes when they are green but they won’t ripen unless they had already shown signs of beginning to ripen (displaying a color change at the blossom end and a slight softness if gently squeezed). If picked too soon, green tomatoes will not ripen and can only be used for the more unusual recipes that call for green tomatoes, or in pickles or other preserves.

Green or not, a tomato isn't trash; you can always make something using green tomatoes (e.g. fried green tomatoes or green tomato pickles). Check the blossom end of the tomato (base) for slight ripening; if there is a little color there, the tomatoes will ripen. If not, they'll remain green.

A green tomato that is fully matured (after about 20 to 30 days of growth from blossom set) will take another 20 to 30 days to ripen fully to a red tomato on the vine. This timeline can vary, depending on the variety of tomato. If the green tomato was picked from the vine when it just started to turn red, it will take about 1 to 2 weeks to ripen if stored properly with an ethylene gas-producing fruit such as a banana or apple. The tomato on the vine, although it takes a bit longer, will benefit from the vine and sunshine and will taste more delicious than the earlier-picked one, so reserve the picking of just-changing tomatoes for end-of-season saves.

You can use newspaper to help ripen tomatoes. You can either wrap each tomato or use a layered approach. For wrapping, wrap each green tomato individually, leaving a little gap at the top for air flow (otherwise any moisture may lead to mold), then leave in a warm place out of direct sunlight for ripening. Check one or two every few days, then re-wrap if still ripening. Or, to speed things up, line a cardboard box with newspaper, place a layer of tomatoes on it (not touching each other), then place another layer of newspaper over the tomatoes and add more tomatoes to the next layer, always finishing with a layer of newspaper (don’t overdo the tomato layers or they’ll get squashed). To check for ripeness, simply lift the newspaper up and have a peek.

No, tomato plants do not live forever (no plant lives forever). In regions with cold and heat extremes, tomato plants tend to last for the initial growing season, then die off when it gets colder. However, in some mild climate zones, it may be possible to keep the tomato plant alive for another season of productive growth. Try keeping some of the seeds for replanting if you find a variety you love, and in that way, at least the genes of the plant live on.

Green tomatoes will only ripen off the vine if they had already started to ripen before picking; check the blossom end for slight yellow or orange color changes before picking. To help the tomatoes become red, place them in an open cardboard box with a slightly green banana or an apple, to take advantage of the ethylene gas released by the other fruit to help with ripening the tomatoes. Put the box in a warm spot away from direct sunlight and wait for the change to happen; it’ll take a week or two to complete the ripening process.

It's probably "blight." You'll most likely lose them all because it spreads like wildfire. If you have some in a remote location from the mushy ones, move them even further away. Wash your hands first. It's unlikely you'll be able to save any, but keep an eye on them just in case.

No. Ethylene gasses will already start to ripen, but you can speed it up by putting a banana in with it.

Yes, because the ethylene will escape if the box lid is open.

No. Ripe tomatoes of most breeds are red or yellow when ripe. That is how you will know when they are ripe.

Rotate the tomato as it ripens, I have used this method with many tomatoes at once.

Yes, as long as they are covered with a kitchen towel.

Leave them on the plant to turn red. The tomato won't ripen if you cut it green.

Yes, they will. It may take a few days. I like to use clear tupperware so I can see them turning red.

Last year I used the box method. I had two layers of tomatoes with newspaper in-between. I did close the box. It worked fairly quickly and the tomatoes on the bottom ripened first. It works!

Truthfully, yellow tomatoes do not need to be ripened. To ripen green tomatoes, let time do its job.