A Gardeners Forum Forums Gardening Reference Gardening in 2006 A Tomato Question?

Does anyone know if tomato's that are just starting to change into the yellow or orange state still retain natural flavors and low acid when picked and ripened indoors? Every night I worry about frost freezing my tomato plants, so I've been picking just the ones that are starting to change color slightly from green to yellowish. I find if I pick them all green and let them ripen indoors, they are just too acidic for me not to mention, the taste isn't quite the same as a vine ripened one?

I'll be anxious to see an answer to your question, DaisyM. Today I picked 26 green tomatoes from 5 plants. I mean they're green and very firm. Tonight it's supposed to get down to 40 degrees F and I also don't know if what I have left on the vines will just die there.

I may have planted mine too late (started from seed, planted seedlings mid May). We had tons of rain this summer. Could be the problem.

I see lots of yellow leaves on the trees signaling Fall is here... drat...

Tomacco, We have the same problem here, everynight I'm watching the forecast for frost warnings. In the past when I was forced to pick them when they were too green, they just don't have the same taste as vine ripened. Since I can't eat anything too acidic, I've found them too problematic for me...although this may not be a problem for anyone else...good luck on yours. Looking on the positive side, even the green ones ripened indoors still taste better than the store bought ones...

AND they're way less expensive!

You could place the harvested green tomatoes or tomatoes that are just showing color in brown paper bag with an apple or banana. Either one will speed up the ripening process. The paper bags should be placed in a cool, dry place in the house [do not refrigerate]. The slow ripening process of the tomatoes [with an apple or banana] will retain the flavor similar to vine-riped tomatoes to some degree.

How about placing them in a sunny window sill?
Papito you mention putting them in a bag with an apple or bananna, but will putting them in a bag with a ripened tomato work just the same?

I just stuffed 26 'maters in a paper sack with a banana. I'll let you know what I end up with after (I'm assuming) a week, Daisy

Light is not necessary for ripening of tomatoes.

Yes, ripened tomatoes will do, as well as other fruits such as apples, avocados, bananas, melons, peaches and pears which releases ethylene gas.

Tomacco, what do you plan on doing with all those tomato's once they turn red..lets see...tomato sandwiches, tomato salad...tomato soup...tomato kabobs...tomato sauce...hey..I think you could use more tomato's...you can have some of mine..hee hee

That's okay. I have over like 15 jades and over 200 jade-lings. The tomato queen crown is all yours

New brand of V-8 Juice ya got brewing North of the 49? hahaha!

Gee thanks...forgot the tomato juice..

Nobody's doing fried green tomatoes?????

Fried green tomato's..wasn't there a movie called Fried Green Tomato's?

Don't think I've ever tried frying them...got the recipe???

You can also pickle green tomatoes and make green tomato relish.
I generally let as many as I can ripen on my window sill. I've never noticed the acidic taste that you've mentioned.

Whew...never realized just how many things we can do with the ole tomato? As for the red ones..notice that we usually have more than we can handle at this time, but in a month or so (atleast in this area) we'll have to pay over $2.00 a pound for them?

Ciao DaisyM,

Where in Canuckieland are you? In Toronto, they're calling for a low of 3C on Monday night so I'll be covering my plants. Do you do any canning because that might be a way for you to use your less than ideally ripe tomatoes without sacrificing much flavour.

I've never tried fried green tomatoes either. I don't like frying things unless it's something like eggplant in olive oil for eggplant parmesan (which I have to make a ton of this weekend..10 eggplants in the fridge and a bazillion more on my plants).

Cheers,
Julianna

Daisy, avocados are $2 here now, and already tomatoes are higher.
Does anyone do sun-dried tomatoes? I can't recall any posts about this topic.
I haven't used a recipe for frying tomatoes, I just batter them and toss 'em in some good olive oil. Same with zucchini.
I did see a few recipes in the "Recipes" here in the forum.

Sorellina, can you believe I have NEVER had eggplant? And it sounds soooooo good too.
I think maybe I'm apprehensive about trying to cook it properly.

And even at $2.00 a pound they will have NO flavor!

Ciao Deborah,

Maybe you just need a bit of experience..try a couple over the winter from the store..if you can follow a recipe, which I know you can, you'll be fine. Eggplant has little flavour on its own..it's kind of mushroomy, but it soaks up whatever it's cooked with and takes wonderfully to being breaded and fried in olive oil or baked.

Buona fortuna,
Julianna

Thanks ! I heard that the eggplant slices should be soaked in salty water or something - I'll look at a cookbook and see. Or recipes online.
Do you prefer to use EVOO?
Sure sounds like you have some good gardening and cooking going on there !
I always enjoy your posts and thought I should say so.

Hi Deborah
You should lightly season them with salt and set them on a wire rack over the sink or on top of paper towels or something. The salt will draw the excess moisture out of them. You then rinse the salt off them, pat them dry and proceed from there. I usually then brush them with olive oil infused with fresh garlic and bake them in the oven. They're a wonderful addition to an antipasto platter.
Christina

Ciao Deborah,

Christina's got it goin on..that's what you do..just lightly salt and kind of toss the slices so they've all got a bit of salt on them...rinsing is key if you don't want a really salty dish. What's EVOO?

Cheers,
Julianna, who blushes at compliments

So far so good, no frost! A couple of weeks more would help so much. I have a cherry tomato plant that has grown to about 10 ft judging by the height of my fence. I don't know what it is about cherry tomato's this year, but they just don't want to ripen. I have plenty of them and they are in a darkish green stage. The plant itself is so large and tied up to my fence in so many places, that it is extremely difficult to put a cover over it to protect it from the frost?

Thanks, Christina ! That helps !
Julianna, WHAT !!!! A good Italian woman and I hafta explain EVOO???? Just teasing you - it means "extra virgin olive oil".