Place the tomatoes uncovered in a to degree Fahrenheit location. The fruits won't mature at temperatures below 50 degrees so don't place them in the refrigerator. Grouping several tomatoes together can help speed ripening. Use the tomatoes when they reach their full red color but before they become soft. If frost threatens and a plant is covered in multiple green tomatoes, you can pull up the entire plant to ripen indoors.
Remove any small green fruits that aren't at the mature ripe stage. Pull the plant up by its roots and hang it upside down in a location where temperatures remain between 55 and 70 degrees Fahrenheit , such as in the basement or garage. Inspect the plant daily and pick the fruits as soon as they reach the fully mature stage.
Dispose of or compost the remaining plant once all the tomatoes ripen. Proper storage helps you stagger the ripening of the tomatoes if you harvest a large quantity of underripe fruit at once. Sort the fruit into groups organized by their degree of ripeness.
Place the sorted groups into separate boxes, arranging them in a single layer, and store them uncovered in a to degree location. It takes a fully green mature tomato approximately 14 days to ripen at 70 degrees, or up to 28 days at 55 degrees.
By sorting and modifying the temperatures of the stored tomatoes, you can enjoy ripe fruit for a month or more after harvest. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Project Overview. Featured Video. Materials Newspaper Paper bag Garden twine Apple. How to Keep Tomato Plants Growing in the Fall Apply these tips to keep your tomato plants healthy in the fall season and get those green tomatoes to ripen on the vine.
Tip If you've done everything you could to keep your tomato plants going in the fall and frost becomes unavoidable, go ahead and harvest any green tomatoes. Related Topics. Article Sources. The Spruce uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
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Few fruits are more fun to grow in the garden than tomatoes, but knowing when they're ripe and ready to eat can be tricky. Fortunately, it's possible to ripen green tomatoes after you've plucked them from the vine. If you live in a region with cold weather extremes, Cunningham suggests harvesting all of the tomato fruits on the plants before the end of fall so they can after-ripen safely indoors in the winter.
At this point most of the carbohydrates and sugars that will be sent to the fruit are already present in some form, but after-ripening indoors will enhance the flavor.
When harvested too small, Landercasper says green tomatoes may rot before they have a chance to become ripe. If the gelatin holding the seeds is liquid enough that when you cut through the tomato, the seeds move, then tomatoes of that size and larger will ripen.
However, if your knife cuts the seeds in half because the gelatin around the seeds is not liquid enough to allow the seeds to move away from the knife blade, then it will most likely rot before ripening.
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