Ripening tomatoes - WCAX.COM Local Vermont News, Weather and Sports-

Ripening tomatoes

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It's fall and the tomato season is winding down. So, what are you going to do with your tomatoes? Now if you've had a great season and you've had plenty of tomatoes, don't worry about them. Let them go and get hit by frost or compost them, that's fine. But, if you've got some fruit that you want to save and keep harvesting, you've got to know which ones to bring inside and which ones to make into fried green tomatoes!

So if it's got any kind of color on it that would be fine. For green tomatoes, let's take a little closer look. If you look at this one real close, you can see it's kind of yellowing a bit? If you cut this one open, what you'll see inside is some internal coloring. A little bit of orange! The locules (areas with seeds) have gel in them. If you see this coloring, that means if you bring this tomato in, it would ripen for you.

If you have another one, like this one that doesn't show much color, when you cut this one open you'll see that it's all green and it doesn't have any jelly inside at all.

This is your fried green tomato, where as the other one, you want to bring inside. When you bring them inside, take some newspaper and wrap them in it. You might even want to wash the skin down with a little bleach solution, like a 10 percent bleach solution, in case there's any fungal spores on them, then wash off the bleach. Wrap the tomatoes individually so they don't touch, and they won't spread any kind of rot disease to the other ones.

And then you just line them up there by the most mature to the least mature in a warm (70F) room out of direct sunlight, and start checking them every few days and you'll have tomatoes until November. 

By Charlie Nardozzi

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