green tomatoes

[lofty4200]

i have loads of tomatoes which are still green the stems are going rotten so i have picked them off how is the best way to ripen them now some say on a window cill others say dark cupboard

[Ethel]

Window sill, on newspaper, with a banana skin

[kira000]

Similar to the last post, put them in a brown paper bag and leave, but to speed the process put a ripe banana in the bag with them. The banana emits a chemical that ripens the toms.

[coccinelle]

Another time, don't pick the tomatoes but pull up the plant and put it upside down in a frost free place. If it's a light place they will redden more quickly than in a dark place.
I've had tomatoes at Xmas like this.

[vivandorron]

I've never heard about the ripe banana method. I do know from experience of growing tomatoes that a ripe tomato gives off a gas that ripens other tomatoes. Hence the reason for not picking all the ripe tomatoes in a glasshouse.

I'd put the unripe toms in a box or drawer with a ripe tom; even if it's one you've bought. Altenatively you could make a green tomato chutney.......Ron.

[echokilo]

Or you could just have "fried green tomatoes at the whistle stop cafe!"

Sorry - couldn't resist...

anyway, seriously, my nan always used to pop them in a cupboard in a box with one ripe one in there to set the others off.

[vivandorron]

Incidentally, if you want a recipe for Green Tomato Chutney which involves the use of Bananas as an ingredient; then this is it:-

1 lb green toms, 2 bananas, half lb onions, half lb raisins, quarter lb preserved ginger, half lb brown sugar, half oz salt, one tsp cayenne, one and a quarter pints of vinegar.

Cut up the tomatoes and peeled bananas. Chop the onion, raisins and ginger and cook all in a covered pan until tender. Add the sugar,seasoning and vinegar, and simmer slowly in the open pan until the consistency is sufficiently thick.

Get bottling....Ron

[thelewisgang]

Hi there Ron. just seen your recipe for using the green tomatoes - I hahtve loads so might try some chutney. Do you use pickling vinegar or just the ordinary malt ? maybe you could post again? regards, Pat

[vivandorron]

Hi there Pat.......Short answer...pure malt vinegar.

It's a straightforward recipe which I found in "The book of good housekeeping...1957" (That gives you an idea of when I started cooking) and the only time I have come across a Green Tomato Chutney with bananas instead of the normal apples.

Best wishes....Ron

[vivandorron]

"OUT OF A PICKLE AND INTO A JAM."

lofty4200..If your tomatoes are still not ripening and you don't fancy making chutney ( which can make the kitchen smell like a brewery) how about both you and Pat having a go at ' Green Tomato and Apple Jam'

I knew that somewhere I had a recipe and have found it in another of my old books "Home preserving and bottling....Gladys Mann..1970"

3lb.Green Tomatoes; 1.pt.Water; 2lb.Cooking Apples(peeled, cored and thinly sliced); one and a half tps. Ground Ginger; half tps. Ground Cloves; three and half pounds Sugar.

Slice tomatoes thinly and place in pan with water.Cook for a short time before adding apples, ginger and cloves. When all are fairly soft, add sugar and boil till the mixture will gell.Pour into warm jars and seal in the usual way.

Best of luck.......Ron.