Of course, it would be best if all our green tomatoes would ripen into the beautiful specimens they would have become had the weather not turned cold. I have read and heard many ways to make them ripe, so I will share a few, and also what has worked for me so far.
- Read at Choosing Voluntary Simplicity a few good methods for ripening your tomatoes, including how to make them last until Christmas!
- My parents say to wrap them separately in newspaper and leave them in the cool garage. Bring some inside when you want them to ripen.
- TJ says: "If you have some still on the vine that are getting close to time to ripen, pluck the whole plant up, and take it inside a cool dark place and hang em. They will ripen, at least some will."
- Some people say that your tomatoes have to already have some red on them to ripen. But that is not the case so far with me, so it's worth giving them a chance. My mom says that only tiny, hard, very green ones will never ripen.
- I just brought mine inside and left them on trays on the counter. We're now getting one or two ripening up each day, after a week, and they're almost as good as garden-fresh.