If tomatoes are harvested from the bush before they are ripe, they can easily be left to ripen at home. Often tomatoes are harvested when they are still green, before the first frost sets in, or so that they can survive long transport routes without rotting.

 

The green or partially green tomatoes should first be rinsed with cold water, then the tomatoes should be dried well and left to air dry for about half an hour.

Wrap the individual tomatoes in kitchen paper and pack them neatly in a cardboard box. You can store two layers of tomatoes on top of each other if necessary, but you shouldn't pack more than that in a box at once.

Place the cardboard box in a cool, dark and dry place. Tomatoes need darkness to ripen, not sunlight. In fact, they are more likely to burn if they are left in the sun like this.

You should check the colour of the tomatoes once a week. As soon as they turn a light reddish colour, take them out of the box and place them on the kitchen table to stop the ripening process. The tomatoes should not be placed too close together to avoid rotting and they should not be placed in direct sunlight. Tomatoes that have developed slight rot should be removed immediately.

 

Tomatoes that still have a piece of twig on the stem can also be hung on a hook to ripen. They are hung in a cool, dry and dark place and should be removed at the first sign of ripeness to prevent them from falling.

 

Tip: When harvesting tomatoes, use secateurs and cut them from the bush with the stem. If you pick them by hand, the flesh can be crushed and the tomatoes will rot more quickly.