We have had several frosts recently and we have been getting many calls on what to do with green tomatoes harvested before the frost. It is possible to try to ripen green tomatoes indoors, but there is a greater chance of spoilage. Green, mature tomatoes stored at 65-79 degrees F, will ripen in about two weeks. If stored in cooler temperatures it will slow the ripening. Below 55 degrees F they may still ripen but the quality will be inferior. Also, remember that if the humidity is too high the tomatoes can mold and rot. If the humidity is too low they may shrivel and dry out.
If you would rather use them as green tomatoes, there are a number of recipes that you can try. This link is to a publication entitled “A Harvest of Green Tomatoes” from the University of Alaska Extension. It includes recipes for Fried Green Tomatoes, Green Tomato Egg Bake and Green Tomato Pie just to name a few. There are also green tomato relishes and pie filling recipes that are preserved in a boiling water bath. The National Center for Home Food Preservation also has information on preserving green tomatoes both in a boiling water bath and by freezing.
Enjoy these recipes and using the tomatoes that were grown in your garden.
