How To Ripen Store Bought Tomatoes

Have you ever brought home firm, pale tomatoes from the store only to find they lack flavor? Learning how to ripen store bought tomatoes is a simple kitchen skill that can save your meals. Those underripe fruits just need a little encouragement. With a few easy methods, you can turn that hard tomato into a juicy, sweet one ready for your salad or sandwich.

This guide covers the best tricks, from the classic paper bag to using other fruits. We’ll also explain the science so you understand why it works. Let’s get those tomatoes ready to eat.

The key to ripening tomatoes is a natural plant hormone called ethylene gas. Tomatoes produce this gas themselves as they mature. It triggers the ripening process, which includes color change, softening, and flavor development. When you concentrate this gas around the tomato, you speed everything up.

Most methods you’ll see are just different ways to trap ethylene gas. Here are the most effective techniques.

The Paper Bag Method (The Most Reliable)

This is the go-to method for a reason. It’s consistent and works quickly. A paper bag is perfect because it traps ethylene while allowing a little breathability, preventing mold.

Check your tomatoes. Make sure they are free of major bruises, cuts, or soft spots, as these can spoil.
Place the tomatoes inside a standard paper bag. You can put in several, but don’t overcrowd them.
Fold the top of the bag over loosely to close it. Don’t seal it tightly; just a simple fold is fine.
Store the bag at room temperature, away from direct sunlight. A countertop is ideal.
Check the tomatoes daily. They should ripen noticeably within 2-4 days.

Adding a Banana or Apple

For an extra boost, add a banana or an apple to the bag. These fruits are prolific producers of ethylene gas. They’ll supercharge the ripening process.

Simply place one ripe banana or apple in the bag with your tomatoes.
Follow the same paper bag steps above.
Check even more frequently, as this method can work in just 1-2 days.

The Rice or Flour Bin Trick

Some gardeners swear by burying tomatoes in a container of dry rice or flour. The grains trap ethylene gas very effectively. It also protects the tomatoes from light and any minor bumps.

Find a container with a loose-fitting lid, like a large bowl you can cover with a plate.
Pour a layer of uncooked rice or all-purpose flour into the bottom.
Place your dry, clean tomatoes on top, leaving space between them.
Gently pour more rice or flour over the tomatoes until they are completely covered.
Cover the container and leave it at room temperature.
Check after two days. The grains can sometimes leave a dusty residue, so wipe the tomatoes clean before use.

What About the Windowsill?

The classic windowsill ripening method is a bit of a mixed bag. Sunlight and warmth can help, but direct sun can actually damage the tomato’s skin and cause uneven ripening.

If you use a windowsill, choose one that gets indirect light.
Never ripen tomatoes in direct, hot sunlight. It can make them mealy.
This method is slower and less reliable than the paper bag, but it can work for tomatoes that are already starting to turn color.

What NOT to Do

Avoid these common mistakes that can ruin your tomatoes.

Don’t Refrigerate Unripe Tomatoes: Cold temperatures halt the ripening process permanently. It can also destroy the texture and flavor compounds.
Don’t Use a Plastic Bag: Plastic seals in too much moisture and can cause rot and mold quickly. Always use breathable paper.
Don’t Pile Them in a Bowl: Leaving them in an open bowl on the counter is the slowest method. It’s fine if you have over a week, but not for quick results.

Identifying a Truly Ripe Tomato

How do you know when your tomato is ready? Color is the first clue, but not the only one.

Color: It should be a uniform, deep red (or the expected color for its variety), with no green shoulders.
Feel: It will yield slightly to gentle pressure but still feel firm, not mushy.
Smell: The stem end should have a sweet, earthy, distinctly “tomato” fragrance.

Speeding Up the Process: Key Factors

If you need ripe tomatoes fast, optimize these three factors.

Warmth: A warmer room (around 70°F is perfect) speeds up chemical reactions. A cooler room slows it down.
Ethylene Concentration: The more confined the space (like a small bag with a banana), the faster it goes.
Starting Point: A tomato with a hint of blush will ripen much faster than one that’s completely green.

Remember, these methods only work for tomatoes that have reached their mature green stage. A tiny, immature green tomato from a store likely won’t ripen fully no matter what you do.

Storing Ripe Tomatoes

Once your tomatoes are perfectly ripe, eat them within a day or two for the best flavor. If you need to hold them, store them at cool room temperature, stem-side down, out of direct sun.

Only put a tomato in the refrigerator as a last resort if it’s perfectly ripe and you must delay eating it. The cold damages texture and flavor, but it can prevent spoilage for a few more days. Let a refrigerated tomato come to room temperature before eating to improve its taste.

Can You Ripen Cut or Sliced Tomatoes?

Unfortunately, no. The ripening process requires the tomato to be intact and connected to its stem scar. Once cut, it will not continue to develop flavor or sweetness. It will only soften, usually in an unappealing way. Always ripen tomatoes whole.

Frequently Asked Questions (FAQ)

How long does it take to ripen store bought tomatoes?

It depends on the method and how underripe they are. Using a paper bag with a banana, tomatoes often ripen in 1-3 days. On a counter alone, it can take 5-7 days or longer.

Will tomatoes ripen if they are not exposed to light?

Yes, absolutely. Light is not required for ripening. In fact, darkness is often better as it traps ethylene gas more effectively. The warmth of a dark pantry is ideal.

Why are my store tomatoes not turning red?

If they stay hard and green for over a week, they may have been picked too early and are not at the mature green stage. They also might have been stored too cold during shipping, which can damage their ability to ripen properly.

Is it better to ripen tomatoes on or off the vine?

For store-bought, you have no choice—they’re already off. But generally, a tomato will develop slightly more flavor if left to ripen on the vine. However, for home gardeners, picking at the “breaker” stage (when color first shows) and using a paper bag is just as good and protects from pests.

Can I use this methods for cherry or grape tomatoes?

Yes, the same principles apply. Place them in a paper bag, perhaps with a banana, and check them daily. They can ripen very quickly due to their smaller size, so keep a close eye on them to prevent over-ripening.

With these simple techniques, you’ll never have to settle for a bland, mealy tomato again. A little patience and a paper bag are all you need to enjoy better flavor from your store-bought fruit. Give it a try next time you see those pale tomatoes on sale—you might be surprised by the results.