It happens every year. The end of the gardening season rolls around, and there are still green tomatoes hanging out. In some cases, quite a few.
Sure, there are plenty of things to make with green tomatoes, but let’s be honest, most of us grow tomatoes so we can enjoy them when they’re ripe. That’s why I use my dad’s old trick every fall, and enjoy ripe, red tomatoes well past the first frost.
The Best BLT in October
A quick note before we jump in. All the photos here are of my tomatoes from my garden, ripened indoors. I grew the following varieties this year: German Pinks (a lovely deep-pink-skinned heirloom), San Marzano (the traditional paste tomato), Napa Chardonnay (a delicious pale-yellow cherry tomato) and Black Strawberry (a pink and deep purple cocktail tomato). I mention this so you can note the colors of the fully ripened tomatoes and be wowed.
I’m always surprised to learn that there are still gardeners who don’t know you can ripen green tomatoes indoors, off the vine.
And no, they don’t taste anything like those gross, pasty things from the grocery store. To be fair, it does seem a little unbelievable, almost like some weird hocus pocus is involved. But no magic is needed —just some cardboard boxes, newspaper, and a little patience.
Speaking of magic.
