This is part of a new series of blog posts for beginner gardeners. These posts may be a little shorter and more specific in nature.
Ripening tomatoes can sometimes feel like a waiting game, but with a few simple techniques, you can encourage your tomatoes to reach their full, juicy potential.
Whether your tomatoes are still on the vine or have been picked green, here’s how to get them to ripen perfectly.
1. Ripening Tomatoes on the Vine
If your tomatoes are still on the vine but aren’t turning red, here are a few tips to help speed up the process:
A. Provide Optimal Sunlight
Tomatoes need plenty of sunlight to ripen. Ensure they receive at least 6-8 hours of direct sunlight daily. If possible, prune the leaves around the fruit to allow more sunlight to reach the tomatoes. When we have a cool cloudy summer, the tomatoes ripen very late.
B. Control Temperature
Tomatoes ripen best at temperatures between 70-85°F (21-29°C). If it’s too hot (over 85°F) or too cold (below 55°F), ripening can slow down or stop altogether. In hot climates, provide some shade during the hottest part of the day. In cooler climates, consider using row covers or bringing potted plants indoors during cold spells. Sometimes, if you live in a place like the Pacific Northwest, for example, you just have to hope that your summer is warm and long enough.
C. Adjust Watering Practices
Once your green tomatoes get big and look like they should start ripening, reduce watering, but watch for Blossom End Rot, which can result from erratic watering, and from a lack of calcium. Excess water can dilute the flavor and delay ripening.
D. Pinch Off New Flowers
As the growing season comes to its end, pinch off new flowers and small fruits that won’t have time to mature. This allows the plant to focus its energy on ripening the existing tomatoes. I snip off the branches that have no fruits, or only tiny fruits, on them.
Tomatoes ready to be canned
E. Stress the Plant Slightly
In the final stages of growth, slightly stressing the plant by cutting back on watering can trigger the ripening process. This signals to the plant that it’s time to mature its fruit. In my own experience, this has been the most effective way to get my tomatoes to ripen.
Pineapple tomatoes
2. Ripening Tomatoes Off the Vine
If frost is imminent or if you’ve picked green tomatoes, you can ripen them indoors. Here’s how:
A. Use Ethylene Gas
Tomatoes produce ethylene gas as they ripen, which in turn promotes ripening in surrounding fruit. To harness this, place green tomatoes in a paper bag or cardboard box with a ripe banana or apple, both of which also produce ethylene. Close the bag or box and check regularly. The enclosed space will help concentrate the ethylene and speed up ripening.
B. Control Indoor Conditions
Store tomatoes in a warm, dry place with temperatures between 60-70°F (15-21°C). Don’t store them in the refrigerator, as cold temperatures can halt the ripening process and affect flavor.
C. Monitor for Ripeness
Check the tomatoes daily, removing any from the bag or box that show signs of ripening. Once they start to turn color, you can leave them out on a windowsill to finish ripening.
D. Lay Tomatoes in a Single Layer
For even ripening, lay the tomatoes in a single layer, preferably on a towel or newspaper, to prevent bruising. Make sure they are not touching each other to allow for good air circulation.
A beautiful Pineapple Tomato, one of my favorite varieties.
E. Turn the Tomatoes
If ripening is uneven, turn the tomatoes occasionally to ensure all sides receive adequate light and warmth.
3. Dealing with Green Tomatoes
If your tomatoes remain green despite your best efforts, you can still enjoy them. Green tomatoes can be used in a variety of recipes, such as fried green tomatoes, fermented green tomatoes, pickles, or chutneys.
4. Troubleshooting Common Issues
A. Uneven Ripening (Green Shoulders)
This can occur due to too much direct sun or nutrient imbalances, particularly potassium deficiency. I’ve tried making a tea from banana peels (which contain potassium) soaked in water for a few days, and then watering the tomatoes with it. It seemed to help. If you live in a very hot area, and your tomatoes are getting sunburned, consider shading the fruit.
B. Blossom End Rot
This condition is caused by a calcium deficiency, often exacerbated by irregular watering. To prevent this, maintain consistent soil moisture and consider applying a calcium-rich fertilizer. I also add finely ground up eggshells from my chickens.
C. Cracking
Tomatoes may crack if they receive an uneven supply of water, especially after a dry spell followed by heavy rain. If I have a lot of tomatoes ripening on the plants, and I hear that a big rain storm is coming, I harvest as many as I can, even if they’re not very ripe at all, and put them inside by a window to ripen.
Sometimes I pick them when they're a bit underripe, and I let them ripen indoors. This keeps them out of the hands and stomachs of raccoons and other critters.
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