What should I do with green tomatoes before frost?

When cold weather threatens frost eaters, harvest mature green tomatoes with white star marks on blossom ends. These will ripen successfully indoors. Carefully pluck them off the vine with stems attached so they do not rot. I gather all suitable fruits before temperatures drop below 40°F (4°C); the collection of forward fruits is crucial for good ripening potential.

For optimal ripening, store tomatoes at 55-70°F (13-21°C) in a cool basement or garage. Do not refrigerate tomatoes! Refrigeration can destroy flavor compounds permanently. Store tomatoes on cardboard trays, stem up in a single layer. I check every day for changes in color and take off ripe fruit right away.

For faster ripening, use paper bags with ethylene producers like bananas. The ethylene gas causes the natural color change. Place 4-6 tomatoes in each bag with one ripe banana. You can close the bags somewhat loosely to allow some air flow. This method has allowed me to successfully ripen my tomatoes in 3-5 days. Rotate the fruit every day to ensure an even color change.

Cooking unripe tomatoes offers some flavorful alternatives. Fried green tomatoes use up nice, firm fruit. Slice to about 1/4 inch thick, coat with cornmeal, and pan-fry. For extended storage, I use them to make chutney and salsa. Green tomatoes can be put to great use in soups and pies as well.

Each day, inspect stored tomatoes for signs of ripeness or spoilage. If you find any spoiled or mushy fruit, remove it promptly to protect the remaining ones. I check my tomatoes daily and sort them by ripeness level each morning. The best flavor comes from ripe tomatoes, and I try to use those within a couple of days. If I have any extras, I try to preserve them by canning or freezing.

Read the full article: How to Grow Tomatoes: Essential Steps for Success