You can ripen tomatoes after picking but it only works if conditions are right. Use these tips to know if there is hope for your tomatoes and how to help them ripen indoors. Fruit maturity, temperature, and timing all play a role.
For more, also see 5 Best Tomato Growing Tips here.
Ripening Green Tomatoes
There are a few situations where we end up with mature but not yet ripe tomatoes.
Sometimes tomatoes crack open on the vine and we need to pick them a bit early before they become diseased.
Other times the fruits may get knocked off the vine during a storm or a frost is coming and it’s now or never. If we leave them in place, the cold temperatures will destroy them.
While you might just want to make fried green tomatoes with your haul, there is also the option to force any mature fruits to ripen indoors in your kitchen.
- Ripening Green Tomatoes Overview
- Which Tomatoes Ripen After Picking?
- How to Ripen Tomatoes Off the Vine
Do tomatoes ripen off the vine?
Yes, they can. And you can help them.
But, it is not going to work for all unripe tomatoes—just those that tick all the boxes (see below).
Lots of people put their unripe tomatoes in a paper bag or box lined with newspaper plus a ripe banana or apple and—poof—a few weeks later they have nice, ripe fruit.
Others do the same and they stay as green as the day they were picked.
Whether it works or not depends on a number of conditions.
If you’ve got the tomatoes now and you’re ready to go, you can jump the instructions here. If it works, it works. You’ve got nothing to lose from trying.
But, if you want to know how and why it works (or not), keep reading.
We’re using the example of green to red, but it’s the same for other final colors (yellow, orange, black, and so on) as well.
What about flavor?
While there is nothing as good as a freshly-picked, sun-ripe tomato, the ones you ripen off the vine will be fine, more like the ones from the grocery store.
My tomatoes are green inside. Is this okay?
Sometimes the fruit will appear ripe on the outside but you cut it open to find it’s green on the inside. This means the fruit is probably not mature. It’s not harmful to eat but neither will taste good. The seeds provide clues about maturity and help determine whether your fruit can be ripened.
What can I make with green tomatoes?
Fried-green tomatoes are the best known traditional use for green tomatoes. Also consider making a green chutney or relish. Both are delicious and this may be easier than trying to ripen the fruit.
Which Tomatoes Ripen After Picking?
There are a couple of factors that determine whether a tomato can ripen after picking and how long it will take.
It’s also important to provide the right ripening conditions so we not only get red tomatoes but tomatoes that taste great.
Factors Affecting Ripening
1 Type/Size of Tomato
- Large, round tomatoes are good candidates for ripening off the vine.
- Small (cherry) tomatoes are not. They may not ripen and flavor including sugar levels will decrease.
2 Maturity Level
The tomato has to be mature when picked to have a chance at ripening later.
- Mature is not the same as ripe.
- Mature means it has gelatinous (jelly-coated) seeds inside.
Once it has its seeds, the ripening hormones can get to work.
While you can’t ripen a tomato once you have cut it open, you can sacrifice one to better understand what mature fruit looks like inside.
In this next photo, I cut open two tomatoes.
The one marked YES has seeds protected by a gelatinous coating. This jelly-like stuff is a sign of maturity. It’s there to prevent the fully formed seeds from germinating within the fruit.
The green tomato has seeds forming but they do not yet have their jelly coats. That one would not ripen off the vine.
3 Ripening Stage
Once a tomato is mature, it goes through a series of ripening stages from green to red.
This is going to determine how fast the tomato can ripen, with the Green (stage 1) being the slowest and Light Red (stage 5) being the fastest.
I was interested to learn that Green stage 1 tomatoes can take the longest to ripen but also end up with the nicest flavor, color, and texture.
Ethylene is a gaseous plant hormone that plays a role in seed germination, vegetative growth, flowering, fruit ripening and more.
Because mature green tomatoes (stage 1) produce minimal ethylene, they are candidates for the ‘bag method’.
For that, the tomatoes are placed in a paper bag or other lidded container with another ethylene producing fruit such as bananas or apples to help trigger ripening hormones. I’ve provided complete instructions below.
But, once a tomato has some hint of red (stage 2 up), it’s already producing enough of its own ethylene that the bag method is not needed.
And yes, you can have too much ethylene.
Tomatoes ripen best with consistent temperatures between 15-20°C (59-68°F) with 20°C being optimum.
When temperatures are below or above this range, lycopene, and carotene (both key to ripening) cannot be produced.
We often think hot summer days are perfect for ripening tomatoes on the vine, but once the heat gets above 25°C (77°F), ethylene production stalls and the fruit struggles.
When trying to ripen off the vine, our instinct is to put the fruit in front of a sunny window, but light is not a ripening factor—temperature is—and this can overheat the fruit.
High humidity can also play a supporting role but does not seem worth recommending here since it’s not really realistic or desirable to crank up our household humidity just to ripen some tomatoes.
As mentioned, light is not required for ripening off the vine and can inhibit key change agents. You’re better off following the instructions (below) and avoiding direct light.
How to Ripen Tomatoes Off the Vine
1Select Mature Tomatoes
Select mature large, round tomatoes not small, cherry tomatoes. A key sign of maturity is the presence of gel-covered seeds inside. You can’t ripen a tomato once it is cut open, but you might use one to check the seed development.
2Pick From Vine
Cut the tomatoes from the vine (with stems intact to avoid damage if you can- I use these snippers) or take fruit that has recently fallen to ground. There should be no sign of damage or disease.
3Handle With Care
Once vine-ripe, which is stage 2 and up, tomatoes are easily bruised and damaged which can cause rot instead of ripening.
When tomatoes are stored first and then ripened, flavor and color are poor.
5Wash and Dry
Gently wash and thoroughly dry tomatoes.
Sort tomatoes by color/stage. This will make it easier to monitor changes.
Line box with lid with newspaper or other absorbent cloth or paper.
Place unripe tomatoes in box. Do not let tomatoes touch. Add a ripe banana or apple if tomatoes are green stage 1.
Take a photo to record appearance and date. Close lid.
Maintain even temperatures between 59-68°F (15-20°C ), ideally at 68°F (20°C).
10Check Every Other Day
Check tomatoes every other day. Take photos to record progress. Remove any fruit showing sign of rot or mold. Switch out banana or apple as needed.
Tomato | Genus: Solanum
Tomato Growing Tips
Annual vegetable, truly a berry
• Vines (indeterminates) or bushes (determinates)
• Full sun – at least 6 hours total direct sun per day
• Soil: well-draining and fertile
• Propagation: seed or cuttings
• Self-fertile with help from wind and insects
• DIY tomato cages | Seed Saving | Ripen after picking
Shop Online: Buy tomato seeds at Botanical Interests (US Shipping)
or West Coast Seeds (Canada)
The Best Way to Store Ripe Tomatoes
According to the Florida Tomato Committee:
- Never store tomatoes under 13°C / 55°F. This ruins both flavor and firmness.
- Tomatoes keep best at 13°C-16°C / 55-60°F and 85-95% relative humidity.
- Keep out of direct sunlight.
- Store stem-up to prevent bruised shoulders.
Tomatoes From Green to Red
Just like tree leaves, tomatoes start off green due to the chlorophyll. The color changes as the chlorophyll breaks down.
Once tomatoes reach maturity (with gel-coated seeds inside), ethylene gas is produced and lycopene increases.
Lycopene is an antioxidant carotenoid that gives tomatoes their red color and has many health benefits for us.
During ripening, the two keys to best flavor- sugars and acidity- also increase, and we end up with delicious, fresh tomatoes.
How to Select & Grow the Best Varieties of All Time
by Craig LeHoullier
Craig LeHoullier provides everything a tomato enthusiast needs to know about growing more than 200 varieties of tomatoes, from planting to cultivating and collecting seeds at the end of the season.
Good luck with your fruit ripening!
~Melissa the Empress of Dirt ♛
How to Ripen Tomatoes Off the Vine
- Cardboard box
Supplies & Materials
- 5 Unripe but mature tomatoes large not cherry tomatoes
- Select mature large, round tomatoes not small, cherry tomatoes. A key sign of maturity is the presence of gel-covered seeds inside. Cut the tomatoes from the vine (with stems intact to avoid damage) or take fruit that has recently fallen to ground. There should be no sign of damage or disease.Handle carefully to avoid bruising.
- Gently wash and thoroughly dry tomatoes.
- Sort tomatoes by color/stage. This will make it easier to monitor changes.
- Line box with lid with newspaper or other absorbent cloth or paper.
- Place unripe tomatoes in box. Do not let tomatoes touch. Add a ripe banana or apple if tomatoes are green stage 1.
- Take a photo to record appearance and date. Close lid.
- Maintain even temperatures between 15-20°C (59-68°F), ideally at 20°C.
- Check tomatoes every other day. Take photos to record progress. Remove any fruit showing sign of rot or mold. Switch out banana or apple as needed.Green tomatoes (stage 1) may take weeks to turn red.A pink tomato (stage 4) may only take days.
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