How To Ripen Tomatoes

You’ve brought home a batch of beautiful, but firm, green tomatoes. Maybe your season ended early, or you found a great market deal. Now you need to know how to ripen tomatoes quickly. Don’t worry, it’s a simple process anyone can do with items you likely already have at home. This guide will walk you through the best methods to turn those pale or green fruits into juicy, red treasures.

Ripening tomatoes off the vine is all about ethylene gas. This natural plant hormone triggers the ripening process. By controlling ethylene and the conditions around your tomatoes, you can speed things up significantly or slow them down. We’ll cover the fastest tricks and the most reliable approaches.

This is the core method for ripening tomatoes you’ve picked or purchased. The goal is to create a warm, enclosed environment that concentrates ethylene gas. Here’s what you need to do.

What You’ll Need

Unripe tomatoes (green or breakers)
A paper bag, cardboard box, or airtight container
A ripe banana or apple (optional, for speed)
A cool, dark place like a pantry or cupboard

Step-by-Step Instructions

First, check your tomatoes. They should be mature-green, meaning they’ve reached their full size and are just starting to show a slight color change (often called the “breaker” stage). Tiny, immature green tomatoes may not ripen properly.
Remove any stems to prevent them from poking and damaging other fruits.
If you want to speed up the process, place a ripe banana or apple in the bag. These fruits emitt a lot of ethylene gas.
Arrange your tomatoes in a single layer inside the paper bag or box. Don’t pile them too high, as pressure can cause bruising.
Fold the top of the bag loosely to close it, or place a lid lightly on the box. It doesn’t need to be completely airtight, just enclosed.
Store the container in a dark spot at room temperature, ideally between 65-75°F (18-24°C). Avoid direct sunlight, as it can cause them to rot instead of ripen.
Check on your tomatoes every day. This lets you monitor progress and remove any that start to soften too much or show signs of mold.
Once they’ve reached your desired color and give slightly to a gentle squeeze, they’re ready! Use them immediately or transfer them to the refrigerator to slow further softening.

Why This Method Works So Well

The paper bag traps the ethylene gas the tomatoes naturally produce. Adding a ripe banana amplifies this effect dramatically. The darkness prevents sunscald, and the consistent warmth keeps the metabolic processes active. Usually, you’ll see significant color change in 3-5 days.

Common Mistakes to Avoid

Don’t use a plastic bag. It traps too much moisture and can lead to mold and rot. Paper is breathable.
Avoid refrigerating unripe tomatoes. Cold temperatures permanently halt the ripening process and can lead to a mealy texture.
Don’t crowd the tomatoes. Good air circulation is important to prevent spoilage.
Wash tomatoes only after they are ripe and your ready to use them. Washing before can introduce moisture and cause them to decay faster.

The Windowsill Method: Is It Effective?

Many people place tomatoes on a sunny windowsill. This can work, but it’s not the best method. Direct sun can sometimes toughen the skin or cause uneven ripening. The warmth is good, but the light isn’t necessary for the chemical ripening process. A countertop away from direct sun is often better than a windowsill.

Ripening Tomatoes Still on the Vine

If frost is threatening or your plant is dying back, you can ripen entire branches indoors. This method can provide fresher-tasting tomatoes, as they continue to draw nutrients from the vine.

How to Do It

Cut the entire branch with multiple tomatoes attached, or pull up the whole plant.
Gently shake off any excess soil from the roots.
Hang the plant or branch upside down in a garage, basement, or covered porch where temperatures stay above freezing.
The tomatoes will slowly ripen over several weeks. Check them regularly.

Slowing Down Ripening (Storage Tips)

Sometimes you have to many tomatoes ripening at once. To slow the process, keep them separated. Store individual, unripe tomatoes stem-side down on a cool countertop, but not in the fridge. Space them apart so they aren’t touching. This prevents ethylene from one fruit from affecting the others.

Identifying Tomatoes That Won’t Ripen

Not every green tomato will turn red. Immature tomatoes, often very small and dark green, may never ripen. They lack the internal development needed. Focus on fruits that are full-sized and have a glossy, lighter green appearance. A slight yellowish or pinkish blush at the blossom end is the best sign that ripening is possible.

Troubleshooting Common Problems

Tomatoes Are Rotting Instead of Ripening

This is usually a sign of too much moisture or damage. Ensure your tomatoes are dry and unbruised when you bag them. Make sure your container is breathable (paper, not plastic) and that you’re checking them daily to remove any bad ones promptly.

Tomatoes Are Taking Too Long

The room might be too cold. Move the bag to a warmer spot in your kitchen. Adding a ripe banana or apple can really kickstart a slow batch. Also, verify that the tomatoes were mature enough to begin with.

Ripening is Uneven

This is common, especially with larger heirloom varieties. Be patient. You can eat tomatoes at any stage of ripeness. If part is ripe and part is still green, you can still use it—just cut away the firmer sections if you prefer.

FAQ: Your Tomato Ripening Questions Answered

Can you ripen tomatoes in the refrigerator?

No. Cold temperatures destroy the ripening enzymes. Once a tomato is fully ripe, you can refrigerate it to extend its life for a few days, but flavor is best at room temperature.

How long does it take to ripen green tomatoes?

It depends on their starting point. Mature-green tomatoes typically take 1-2 weeks at room temperature. Using the paper bag method with a banana can shorten this to 3-5 days.

Will cracked tomatoes still ripen?

Yes, they usually will. However, the cracks can invite mold, so keep a close eye on them and use cracked tomatoes first. It’s a good idea to keep them separate from your perfect fruits.

Is it safe to eat green tomatoes?

Absolutely. While they are firmer and more tart, green tomatoes are edible and delicious cooked. Think fried green tomatoes or green tomato chutney. Only the leaves and stems of the plant are toxic.

Why did my tomatoes turn orange but not red?

Some varieties are orange when fully ripe! For red varieties, an orange stage is just part of the process. Give it more time in the bag, and it should continue to develop its final red color.

Can I use a cardboard box instead of a paper bag?

Yes, a cardboard box works very well. Just place the tomatoes inside and close the flaps loosely. The principle is the same: creating a semi-enclosed, dark space.

With these simple techniques, you’ll never have to waste a hard, green tomato again. The key is understanding ethylene gas and using it to your advantage. Whether you use a paper bag, a box, or hang the whole plant, you can enjoy garden-fresh flavor well beyond the first frost. Remember to check your progress daily and adjust the conditions if things are moving to slow or too fast. Soon you’ll have perfect, ripe tomatoes ready for your next salad or sauce.