How to keep tomatoes?

Tomato Plant Ripening: Can You Slow Down The Ripening Of Tomatoes?

Living in the Pacific Northwest as I do, we almost never encounter the problem of how to slow ripening tomatoes. We are more likely to be praying for any tomatoes at all, well into August! I realize that not everyone lives in such a cool and wet climate, however, and that slowing down tomato ripening may be of paramount importance in hotter regions.

Tomato Plant Ripening

Ethylene gas is responsible for the tomato plant ripening process. This process begins with ethylene gas being produced inside the tomato once it has attained full size and is pale green.

Once tomatoes turn about half green and half pink, called the breaker stage, cells form across the stem, sealing it off from the main vine. At this breaker stage, tomato plant ripening may occur either on or off the stem with no loss of flavor.

Can You Slow Down the Ripening of Tomatoes?

If you live in a region prone to very hot summers, it might be beneficial to know how to slow ripening tomatoes in order to extend your tomato crop harvest. Temperatures over 95 F. (35 C.) will not allow tomatoes to form their red pigments. While they will rapidly ripen, even too rapidly, they end up a yellowish-orange hue. So, can you slow down the ripening of tomatoes? Yes, indeed.

While tomatoes don’t ripen at fridge temps, if they are harvested at the breaker stage, storing them in a cool area (no less than 50 F. or 10 C.) will begin the process for slowing down tomato ripening.

How to Slow Ripening Tomatoes

To extend your tomato crop harvest, remove the fruit from the vine when it is at the breaker stage, remove the stems, and wash the tomatoes with water — drying in single layers on clean towels. Here, the options expand on slowing down tomato ripening.

Some people simply place the tomatoes one to two layer deep in a covered box for ripening while others individually wrap the fruit in brown paper or a sheet of newspaper and then place in the box. Paper wrapping reduces the buildup of ethylene gas, which is responsible for tomato plant ripening, thereby slowing down tomato ripening.

Either way, store the box in an area that is no less than 55 F. (13 C.) and in a place of low humidity, such as the basement or a cool garage. Any lower than 55 F. (13 C.), and the tomatoes will have a bland flavor. Tomatoes stored in temperatures of between 65-70 F. (18-21 C.) will ripen within two weeks and those stored at 55 F. (13 C.) in three to four weeks.

Humidity is a huge factor when storing the tomatoes, as they will shrivel if too low and mold if it is too high. For high humidity regions, try placing the tomatoes in a strainer over a pan of water. You can also try to extend your tomato crop harvest by removing the entire tomato vine and hanging it upside down to gradually ripen in a dark, cool basement or garage. Allow the fruit to ripen naturally, checking frequently and removing the tomatoes that are fully ripened as they will give off ethylene gas and speed the overall ripening of the case of tomatoes.

If you wish to speed up the ripening process for just a few tomatoes, you can increase the temperature by moving them to an area up to 85 F. (29 C.) or place a ripe tomato or banana (containing high amounts of ethylene gas) in the container with the tomatoes to hasten ripening.
Keeping them warm (to a maximum 85 F.) will rapidly bring full ripeness. Once ripe, they can keep for several weeks in the refrigerator.

You say tom-ay-to. I say tom-ah-to. Who cares! They’re delicious. Whilst most of us will probably buy the canned variety more often than not, there’s still something great about taking the time to make a homemade tomato sauce from fresh tomatoes, or slicing up some nice big juicy ones to put straight into your salad. Regardless of how you want to use them, you should still beef up your knowledge about how to store tomatoes to get the most out of them.

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How to Store Tomatoes

Can tomatoes be kept on the countertop or in the pantry?

Unripe – the countertop at room temperature or a cooler pantry is the best place to ripen your tomatoes. Unripe tomatoes are usually green or have patches of green skin on them. They will also be hard when lightly squeezed.

To ripen naturally, first remove any stalks or stems. Then, rest the tomatoes “scar” side down. Removing the stems stops moisture escaping via the stem. Storing them upside down helps to prevent air and extra moisture entering the tomato via the scar which would cause mold to grow and make them go bad.

If you want to ripen them quickly, place them in a breathable bag. Ideally, this will be a paper bag. But a plastic bag with some holes punched in it will suffice. This will trap ethylene gas that tomatoes produce whilst they ripen. This will then get reabsorbed to make them ripen quicker.

You can also store tomatoes in a paper bag with other ethylene-producing produce such as avocados or bananas.

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Ripe – if ripe, tomatoes are best eaten as soon as possible, or stored in the fridge (see below)

Can tomatoes be kept in the refrigerator?

Unripe – unripe tomatoes should be stored on the countertop or in the pantry (see above). This is because putting them in the fridge significantly slows down the ripening process. In some cases, the ripening process will be stopped all-together, meaning the tomatoes will never become ripe.

Ripe – if you have ripe tomatoes that you are unable to use immediately, you should put them in the fridge. This will significantly slow down or even halt the ripening process, keeping them from going bad too quickly.

Some advice says that you should take refrigerated tomatoes out of the fridge and place them on the counter for 24 hours before you wish to use them. This will help them regain some flavor lost during the refrigeration process.

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Can tomatoes be kept in the freezer?

Unripe – the freezer is not a good place for storing tomatoes that are unripe. They are best stored on the countertop or in the pantry (see above).

Ripe – if you have a lot of ripe tomatoes that you aren’t going to use for a while, you can freeze them. To do this, first, wash and pat them dry. Then, place them on a baking sheet, making sure they don’t touch each other, before putting them into the freezer. Once frozen, transfer to a freezer bag or container.

Because the freezing process damages the cells, the tomatoes will be soft when thawed. This means that they will only be good for cooking with. They will not be good to use or eaten fresh. However, the freezing process does loosen the skin, making them much easier to peel.

How Long Does Canned Food Last?

Countertop or pantry Refrigerator Freezer
Unripe tomatoes expire in… 3-7 days
Ripe tomatoes expire in… 1-2 weeks 2-3 months

How to Tell When Tomatoes Have Gone Bad

Look – the most reliable sign of whether a tomato has gone bad is mold. This mold will look like dark green or black spots on the skin of the tomato, as well as a fuzzier white kind.

If the skin shows sign of wrinkling, it has also gone bad.

Bad tomatoes also tend to leak fluid. If you pick up a tomato and notice that there is fluid underneath it, then it has gone bad.

Feel – if a tomato is soft or mushy when given a light squeeze, it has gone bad.

Smell – if you find that a tomato is producing a bitter or putrid smell, then it has gone bad.

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Do you have any recipes for unripe or green tomatoes that you’d like to share? Is freezing ripe tomatoes easier for peeling rather than using hot water? What’s your favorite type of tomato? Let us know in the comments.

Don’t forget to check out other articles in our “How to Store” section.

How To Ripen Green Tomatoes Indoors

In many parts of the country, summer is winding down. Cooler temps at night and leaves are changing. Some are even glad for sweater weather. Not your tomatoes, though. Cold is definitely the wrong climate for them. People are casting wistful glances at their tomato plants with an eye for getting the most from a flavorful harvest before it’s too late and frost takes the crop.

You can coax the ripening process from green to red when tomatoes are taken indoors—a much better plan than leaving them to wither on their vines. The key to ripening tomatoes is a warm, enclosed and dry environment. Tomatoes need warmth to ripen (an indoor temperature of about 70º F).

First, pick the fruits that are mature, at their full—or nearly full—size, and softened a bit with a blush of color on the blossom end. 

Once you have them inside, wash and dry the tomatoes thoroughly. Then try these methods to turn those green tomatoes red:

  • In the bag: To ripen a few green tomatoes, put them in a paper bag, close it up, and store in a warm location in your home. Kept enclosed together, their ethylene, a gas in plants that stimulates ripening, will have a cumulative effect. You can add a ripe banana or apple as well to speed things up.

 Once a tomato is ripe, remove it from the bag and enjoy it right away. Check the bag daily for mold or rot and remove any spoiled pieces.
  • Box method: If you have several green tomatoes you want to ripen, consider using a cardboard box. Place them in the box so they do not touch one another. You can add a ripe banana as well.

 Close the box and, as with the bag-ripening method, check daily for mold and rot, or full ripening, and remove those tomatoes.
  • The windowsill approach: Try this if your tomatoes have already started to show some ripened color. Simply put them on the sill of a window that gets sunlight. Inspect them daily for progress.

You can also remove tomatoes you have ripening in a bag or box once they start showing signs of color and continue their ripening on the window sill.
  • Hanging upside down method: Some gardeners pull up the entire plant – roots, fruits, and all – and hang it upside down in a location indoors. The theory is that the plant, while alive, will send all its available energy to the fruit. You should shake off as much of the soil as possible before hanging, then c
heck the progress daily.

Keep in mind the following:

  • Tomatoes tend to ripen best with part of the stem left on.
  • These methods should ripen fruit in about 7-14 days, or sooner.
  • Green tomatoes that are not yet mature cannot ripen once picked.
  • These methods do not enhance flavor. No tomato is going to be as delicious as field ripened. But, it’s a better option than having them go to waste.
  • Be sure to keep tomatoes at room temperature during the indoor ripening process. Do not refrigerate them, as this will ruin their flavor.

If you need to pick the tomatoes, and don’t want to wait to ripen them, eating them green can be an option as well. Try these delicious recipes:

Fried Green Tomatoes

Green Tomato-Pepper Relish



Green Tomato Pie

The only time you should refrigerate tomatoes

posted by Jaden

What you’ll learn:

  • Why scientists and research centers oppose refrigerating tomatoes – what actually happens?
  • The only exception to the rule – when to refrigerate tomatoes
  • The best temperature to store tomatoes
  • How peel a tomato in 15 seconds without boiling water

When we lived in sunny Florida, we lived near a tomato farm and a tomato packing/distribution facility. Millions of tomatoes would leave our town every week in crates, headed for other distribution facilities to then be trucked to supermarkets across the United States.

The tomatoes are picked rock hard and unripe to protect its bumpy journey across conveyor belts, washing machines, trucks, crates and handling, stickering, bagging and the car ride to your kitchen.

So, once the tomato is in your home, what’s the best way to store for the best flavor, best texture and prevent spoilage?

How to store tomatoes

According to extensive research by the University of Florida Horticultural Sciences Department, the ideal temperature for ripening tomatoes is 65°F to 75°F.

But anything colder than 55°F causes loss of tomato aroma volatile chemicals that are responsible for tomato flavor and fragrance. This is especially true for unripe tomatoes that are still a little greenish in color. The tomato experiences “chilling injury” – pitting, mealiness, uneven ripening, decay and non-development of aroma compounds (source: USDA)

Basically, typical store-bought tomatoes in refrigerator will:

  • Loss of flavor
  • Mealiness
  • Loss of firmness

Most of this damage happens after day 4 in the refrigerator.

However, if you take the refrigerated tomatoes, and let them sit at warmer temperatures, some, not all of the flavor compounds return. (source: National Academy of Sciences)

When you should refrigerate tomatoes

So, scientific research tells us that refrigeration is bad for tomatoes. Nearly all of their research was testing commercial tomatoes — the ones that are harvested unripened and travel a long journey to your dinnerplate.

What about fresh, ripe tomatoes, picked off the vine….or purchased at the peak of ripeness at the farmer’s market?

Ripe tomatoes should still be kept at on your counter, uncovered, if you are going to enjoy the tomato in the next day or two. But any longer than that – the recommendation is to refrigerate. A so-so tomato is much better than a rotten, moldy tomato. Refrigeration will slow down the decay.

The crew at Serious Eats conducted testing using fresh tomatoes from the farmer and tomatoes just picked off the vine. They found that good quality, ripe tomatoes fared just fine in the refrigerator. But note that they used super fresh, at peak of ripeness tomatoes….not commercial, supermarket tomatoes.

Best way to refrigerate tomatoes

Remove the tomatoes from the bag. Place them in a brown paper bag and in your crisper drawer where humidity is higher. The plastic bag would trap too much moisture in the bag.

A better refrigerator for tomatoes

…is actually a wine refrigerator, set at 65°F, which is cold enough for your reds and warm enough for your tomatoes.

Your kitchen refrigerator is somewhere between 34°F-38°F.

Peel a tomato in 15 seconds

Forget boiling water and shocking! It takes too long, creates more dishes to wash and wastes energy. First you got to get a big pot. Fill it with water. Bring to a boil. Lower in the tomatoes. Get giant bowl. Add ice. Add water. Scoop out tomatoes, lower them to ice water immediately. Remove tomatoes and then peel skin off.

That’s a lot of steps!

Instead, I use a vegetable peeler. Just your regular, standard vegetable peeler. No need for a fancy serrated peeler. Just hold your tomato gently in your palm, and move the peeler quickly, back and forth in a short, zigzag motion. Similar to coloring with a crayon…or shading with side of pencil.

I have 2 favorite peelers. The OXO Good Grips because it’s so easy to clean (just throw in dishwasher) and comfortable to use. And the Kuhn Rikon Peeler, because it’s inexpensive and the blade is so sharp!! But the Kuhn Rikon peelers have to be washed by hand (just a quick rinse) and dried immediately to keep the blade sharp and prevent rusting. To me, it’s worth that extra 10 seconds to have a super-sharp, lightweight peeler. You can’t beat the price – less than $10 for 3 peelers.

How to ripen tomatoes

If you have some tomatoes that need ripening, the best way to do this is in a paper bag. Sunlight isn’t needed for ripening tomatoes – humidity and temperature control are the important factors.Set the bag on a sunny windowsill (or just pick the warmest spot in the house) — the paper bag just lets enough air circulate through the paper, keeps the right humidity in the bag and traps heat. Basically, the bag is acting like a mini greenhouse, according to Planet Natural Research Center.

Plastic bags trap too much humidity (causing mold instead of ripening). And just leaving the tomatoes on the counter won’t experience the ideal humidity needed.

To hasten ripening, throw an apple or banana in the paper bag as well. The fruit will emit ethylene gas as it ripens, which stimulates ripening of the tomatoes.

Freezing Tomatoes

You can certainly freeze tomatoes, but they will become soggy and smushy when defrosted. However, mushy tomatoes are perfect for making sauces, purees or soups.

The best way to freeze tomatoes is to first peel the tomatoes (see above for a secret trick — to special equipment needed and no boiling water!), roughly chop and then bag for freezing. Make sure minimal amount of air is in the bag.

Tomato Powder – a super way to add flavor

If you have a dehydrator, great! Slice the tomatoes (no need to peel) and dehydrate. I like making tomato powder, which I consider a wonderful “spice” that I use in so many ways. Freeze the dried tomatoes first, it should only take a couple of hours. This makes the dried tomato become “brittle”, making it easier to process into a powder.

Place the frozen dehydrated tomatoes into a food processor or blender and process until it becomes a fine powder. Store in jar for 1-2 years in dark, cool spot.

Tomato powder is a wonderful all-natural vegan “umami” flavor enhancer. It will add a complex, savory-sweet flavor to soups, scrambled eggs, casseroles, stews, smoothies, sauces…well, pretty much any recipe you can think of. Ripe tomatoes have one of the highest concentrations of glutamate in fruits or vegetables. Drying the tomatoes intensifies the natural glutamates even more.

Add a bit of water to the tomato powder and you have instant tomato paste! A little more water and it’s tomato sauce.

If you aren’t up for making your own tomato powder, buy it for just a few dollars.

Ways to use Powdered Tomato

  • I love it in my scrambled eggs
  • Sprinkle on ground meat for burgers, meatballs, meatloaf
  • Mix with dried shiitake powder and sprinkle on steaks before grilling
  • Add to any marinade, especially for vegetables to be grilled!
  • Add to soups
  • Sprinkle on chicken for roasting or grilling. Or roasted potatoes. Or roasted brussels sprouts. Or intensify the flavor of your spaghetti sauce without watering it down!

University of Florida Klee Lab Research
Proceedings of the National Academy of Sciences of United States of America University of Florida Horticultural Sciences Department, November 2011 Issue No. 568
On Food and Cooking, Harold McGee
The Cooks Illustrated Cookbook, page 14
Serious Eats
Molecular Recipes – Umami – the Delicious 5th Taste
United States Department of Agriculture
Effects of chilling on tomato fruit texture by Robert Jackman, Henry Gibson, David Stanley

posted in Cooking Shortcuts

Can you put tomatoes in the fridge?

The great tomato storage debate seems to be settled by the label on that little package of Romas that says, “Never Refrigerate.” Pretty straightforward. Still, many people do just that and claim no ill effects. So, is the warning valid?

As usual, the answer is: yes and no. But mostly it’s yes.

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There are at least two schools of thought on the reasoning behind the counter-only storage of tomatoes. The most popular one is scientifically highfalutin and therefore a fun tidbit to share at dinner parties, but it’s also quite unproven. This is the one that talks about flavor, and it focuses on volatile aromatics, the chemical compounds responsible for the way a tomato smells.

It is known that these compounds are in fact volatile — that is, they react easily with other compounds, resulting in a change in chemical structure. The story is that storing a tomato below about 50 or 55 degrees Fahrenheit causes these compounds to degrade, and along with them, the taste of the tomato (because aromatics play a role in taste as well as smell).

The thing is, while heat certainly can result in the degradation of chemical compounds, you’d be hard-pressed to find a study showing that cold has that effect. Scientifically speaking, it doesn’t make a ton of sense.

But that doesn’t mean you should stick your tomatoes in the fridge. Doing so could definitely leave you with a less delicious fruit, just probably not because of aromatic compounds. More likely, refrigeration’s negative effect on the tomato has to do with two different things — first, there’s texture.

Simply put, a tomato that lives in the fridge can turn mealy. It doesn’t happen overnight, but it does happen. After, say, three or four days, you can find yourself with a texturally damaged piece of fruit.

The other issue is ripeness. If you bring home a vine-ripened tomato, like one you got at the local farmer’s market, and you like your tomatoes cold, you can store it in the fridge for a couple of days without a problem. If you shop at a regular grocery store, though, chances are pretty good that tomato was picked before it fully ripened (it’s a shipping-survival thing), so it’s going to have to ripen at home — and that has to be on the counter, not the fridge. Storing an unripe tomato at fridge temperature (usually about 40 degrees Fahrenheit) will prevent it from ripening, and you’ll be eating something pretty tasteless in your salad.

In short: Store your tomatoes on the counter.

Unless they’re fully ripe and you prefer them cold. Then, feel free to refrigerate for a short time.

Do remember, when you store your tomatoes on the counter, keep them out of direct sunlight, and no matter where they are, store them stem-side-up — the former will prevent uneven ripening, and the latter will prevent bruising. The flesh around the stem is the tenderest part.

For more information on tomatoes and storing all sorts of fruit, look over the links below.

You’ve probably asked yourself at some point or another—do I actually know how to store tomatoes…the right way? There’s some conflicting information floating around the ether, and it’s time to set the record straight.

There’s nothing more cringe-worthy than the thought of a perfect Caprese salad, sullied by flavorless tomatoes. You deserve better, so here’s how to store tomatoes the right way:

Fridge or Counter?

Simply put, the fridge will halt (and sometimes counteract) the ripening process, while a room-temperature (or hotter) countertop will speed up ripening. So the best way to store tomatoes depends on the ripeness of your tomatoes. Here’s how to store tomatoes, no matter how hard or squishy they are:

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

How to store under-ripe tomatoes

If your tomato has a while to go before it’s ripe, you can leave it out on the counter for a few days to ripen.

What you don’t want is to put an underripe tomato in a cold fridge—in On Food and Cooking, food scientist Harold McGee explains that ripe tomatoes, “are especially sensitive to chilling at temperatures below about 55ºF…and suffer damage to their membranes that results in minimal flavor development, blotchy coloration, and a soft, mealy texture when they’re brought back to room temperature.” And no one wants that.

How to store ripe tomatoes

As McGee mentioned, ripe tomatoes are best stored around 55°F. At that temperature, ripe tomatoes will be held in stasis, neither ripening or becoming damaged by cold.

Alas, most refrigerators are cooled to around 35°F to 38°F. That’s a solid 20°F under the happy temperature of a ripe tomato. Room temperature, on the other hand, is typically somewhere around 70°F—a good deal higher than the 55°F your tomato wants. And when it’s summertime (tomato season!), and there’s no A/C, and the sun is beating down on the countertop—that room temperature might shoot up to an even less-ideal level.

McGee writes, “Fully ripe tomatoes are less sensitive , but lose flavor due to the loss of flavor-producing enzyme activity. Some of this activity can come back, so refrigerated tomatoes should be allowed to recover at room temperature for a day or two before eating.” So, if you want to keep your ripe tomatoes in peak condition for more than a few days, you can actually store them in the fridge until a couple of days before you want to eat it, then keep them on the counter for a couple days so they can recover their flavor.

How to store over-ripe tomatoes

You don’t want to keep a tomato that’s about to go squishy sitting on a warm countertop. If your tomato is a little overripe, putting it in the fridge will stop the ripening process right in its tracks, preventing issues like mold. And tests from Serious Eats show the flavor actually won’t be negatively affected by the cold.

But, hey, sometimes squishy tomatoes happen—and that’s what tomato sauce is for.

Now, put those perfectly ripe tomatoes to good use with our favorite tomato recipes.

1 / 55Chevron Chevron Tomato, Onion, and Roasted Lemon Salad Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness. Get This Recipe

How To Turn Green Tomatoes Red & How To Store Tomatoes In The Fall

When there are too many green tomatoes on a plant, ripening can be delayed, as it requires a lot of energy from the plant for this process to occur. Cooler fall temperatures can also inhibit ripening. Wondering how to make tomatoes turn red can be frustrating for a gardener. Harvesting green tomatoes and storing them indoors will help conserve the plant’s energy; thus allowing you to enjoy your crop well into fall. Even better, learning how to store tomatoes and making them turn red is easy.

How to Make Tomatoes Turn Red

Getting tomatoes to turn red is not difficult. There are several methods that can be used for making tomatoes turn red.

One way how to turn green tomatoes red is to ripen mature green tomatoes in a well-ventilated area at room temperature, checking their progress every few days and discarding unsuitable or soft ones. The cooler the temperature, the longer the ripening process will take. For instance, mature green tomatoes will usually ripen within a couple of weeks in warmer temperatures (65-70 F./18-21 C.) and about a month in cooler temperatures (55-60 F./13-16 C.).

One of the best ways for getting tomatoes to turn red is by using ripening bananas. The ethylene produced from these fruits helps with the ripening process.

If want to know how to turn green tomatoes red but only have a few on hand, using a jar or brown paper bag are suitable methods. Add two to three tomatoes and one ripening banana to each jar or bag and seal closed. Place them in a warm area away from sunlight and check regularly, replacing banana as needed. Tomatoes should ripen within one or two weeks.

Using an open cardboard box for getting tomatoes to turn red is suitable for numerous tomatoes. Line the box with newspaper and place a layer of tomatoes on top. Although a second layer can be added, do this only when necessary, as tomatoes are prone to bruising. Add a few ripening bananas and place the box in a cool but slightly humid area away from sunlight.

As with the ripening process, green tomatoes can be stored in different ways.

In some cases, taking up the entire plant, rather than picking individual tomatoes, may be required. Simply pull up the plants with roots attached and carefully shake off excess soil. Hang them upright in a sheltered location to ripen.

They can also be placed in single layers on shelves or within shallow containers and boxes. Green tomatoes should be stored in temperatures between 55 and 70 F. (13-21 C.). Ripe tomatoes can be stored in slightly cooler temperatures. Remove stems and leaves before storing tomatoes this way. Make sure the storage area is away from direct sunlight and not too humid. Excessive humidity can cause tomatoes to rot. Suitable storage areas include garages, cellars, porches, or pantries.

Learning how to store tomatoes and how to make tomatoes turn red will eliminate overcrowding fruits on the vine. Harvesting green tomatoes on a regular basis is a great way to continue enjoying your crop well into the fall season.

How to store green tomatoes to ripen them

Autumn has surprised us unprepared and even the tomatoes are still green, therefore everyone, who grew tomatoes themselves, still has a basket or two of green tomatoes around.

Despite the fact that tomatoes are still unripe, you can keep them indoors, and soon enough they will become red and tasty as if just plucked from a branch. Clients of www.averto.lv/en will provide advice on how best to store unripe tomatoes.

One of the main advices to remember for everyone who plans to store tomatoes for eating later – do not put them in the refrigerator!

Cold is definitely something that tomatoes need to ripen. It is a bad idea to store tomatoes in a fridge in general since they loose their taste and emit a gas – ethylene, which makes them unusable.

It is best to place the green tomatoes in one box and partially ripe tomatoes in another box, and then to place both boxes in a dark place. It is recommended to cover them with a paper, which will allow the tomatoes not only ripen sooner, but also to keep fresh for a longer period of time.

While placing tomatoes in the boxes, it is important to not place them on top of each other, which will cause them to become soft and go bad quickly. Therefore, the tomatoes, both green and partially ripe ones, should be placed in a single layer, and, if possible, tomatoes should not touch each other.

Tomatoes will also ripen well if you lay the green tomatoes as a first layer in the box, then place paper on them and place the half-ripe tomatoes on top.

Contrary to what we might think, green tomatoes do not require sun to ripen. Actually, it is best to keep tomatoes in a dark place with no sunlight.

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