ripening tomatoes


My tomatoes are gradually ripening. Its cool outside, so I pick them when they first turn pinkish. I think they ripen quicker if I bring them in the house where its a bit warmer. Tomatoes need dark to ripen and I’ve read its best to put them in a paper bag in the cupboard to ripen. But who wants to hide their tomatoes? I’m one of those who likes to see them lined up on the window sill.

2 Comments. Leave new

  • Hi Carletongardener,
    Pretty pics.
    I’m having similar issues with my tomato plants. The tomatoes are still gree, i’m concerned about frost and i’m not sure if i should just harvest all the mature green fruit and let them ripen inside, instead of leaving them outside.
    Any thoughts?


  • Unless you are expecting a frost, or want to eat green tomatoes, you shouldn’t pick a tomato that doesn’t have at least some red on it. They won’t ripen. I think tomatoes ripen faster inside, so when I want more tomatoes faster I pick them when they are half ripe (mostly light red) and bring them in. I put them in a warm spot, out of the sunlight, preferably in a paper bag, but sometimes I like to see them on the windowsill). I was doing this early in the season. Then, when I started getting more ripe tomatoes than I could eat and I left them on the vine as long as I could, so they ripen slower. At the end of the season, I will wait until a frost is forcast for my area, then I’ll pick ALL of the tomatoes, red, green and otherwise, and bring them in to ripen. Usually only the tomatoes with at least a little red will eventually ripen. I compost the ones that don’t ripen. My first frost is usually near the first full moon in October which is early this year, around Oct 7th – next week. I hope we can go a little longer than that.


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