I hope the frost hasn’t had time to bite your last ripening tomatoes. This is how you save tomatoes.
The tomato is slow to ripen and autumn will arrive before all the tomatoes turn red.
It is not recommended to eat greens, as they contain the same poison as green potatoes. But don’t worry, you can pick the green tomatoes out of the frost in the autumn air and ripen them inside.
The simplest and sure to work method is to put the green tomatoes in a paper bag with one ripe red tomato. After a few days, a bunch of red-cheeked, edible tomatoes will roll out of the bag.
You can also cook tomatoes in an empty egg cell or with a ripe apple or speckled banana in a paper bag. The ripening agent is ethylene gas, which rises from the ripe fruit.
If the tomatoes are still clinging to the stem of the plant, cut the whole stem with the tomatoes and hang it at room temperature to ripen. Tomatoes ripen best when they are still attached to the stem.
