Ripen Stubborn Green Tomatoes Indoors: Step-by-Step

This guide shows you how to ripen stubborn green tomatoes indoors without any gimmicks or 3-minute tricks. You’ll learn the simple, reliable method that uses ethylene gas and the right conditions to turn hard, green tomatoes into ripe, red ones over one to three weeks. No special equipment is needed, just a few common household items and patience.

What You’ll Need

• Stubborn green tomatoes (harvested before frost or left over at season’s end)
• A cardboard box, paper bag, or a clean, dry towel
• Ripe banana or apple (optional, for extra ethylene)
• A cool, dark place (like a basement, closet, or garage)
• Newspaper or paper towels (if using a box)

Step-by-Step

1. Sort your tomatoes. Go through your green tomatoes and remove any that are bruised, cracked, or show signs of rot or disease. These will spoil quickly and can ruin nearby tomatoes. Also, discard any that are completely white or have a waxy, immature look—they are too young to ripen properly and will never develop good flavor.
2. Decide on your ripening container. Choose a cardboard box, a paper bag, or a clean, dry towel. A cardboard box or paper bag traps ethylene gas (the natural ripening hormone) while allowing some air circulation. A towel works well for small batches but lets more gas escape, so ripening may be slower.
3. Arrange the tomatoes. Place the tomatoes in a single layer, not touching each other if possible. If using a box, line it with newspaper or paper towels to absorb any moisture. Avoid stacking tomatoes, as this can cause bruising and poor air circulation.
4. Add a ripe banana or apple (optional). If you want to speed up the process, place a ripe banana or apple in the container. These fruits emit high levels of ethylene gas, which will encourage the tomatoes to ripen faster. Replace the fruit every few days as it becomes overripe.
5. Close the container. If using a paper bag, fold the top closed. If using a box, leave the lid slightly ajar or punch a few small holes for ventilation. The goal is to trap the ethylene gas without creating a completely airtight seal, which can lead to excess moisture and mold.
6. Store in a cool, dark place. Place the container in a spot with a consistent temperature between 55°F and 70°F (13°C to 21°C). A basement, closet, or unheated garage works well. Avoid direct sunlight, which can cause uneven ripening and overheating.
7. Check every few days. Open the container every two to three days to inspect the tomatoes. Remove any that have ripened fully or any that show signs of rot. Gently turn the tomatoes to ensure even ripening. Also, check the banana or apple and replace it if it’s dried out or moldy.
8. Be patient. Ripening can take anywhere from a few days to three weeks, depending on the tomato variety, its maturity, and the temperature. Warmer temperatures (around 70°F/21°C) speed up the process, while cooler temperatures slow it down. Do not rush it—tomatoes that ripen slowly develop better flavor.
9. Move ripened tomatoes to the kitchen. Once a tomato is fully colored and slightly soft to the touch, move it to a countertop at room temperature. Use it within a few days. Do not refrigerate ripe tomatoes until they are fully ripe, as cold temperatures destroy their flavor.

Common Mistakes

• Washing before ripening. Moisture promotes mold and rot. Do not wash tomatoes before storing them. If they are dirty, wipe them gently with a dry cloth.
• Storing in direct sunlight. Sunlight can cause the tomatoes to overheat and ripen unevenly, often turning them soft and mealy. Always store in a dark place.
• Storing in the refrigerator. Cold temperatures halt the ripening process and destroy the enzymes that develop flavor. Never refrigerate green tomatoes unless you want to stop ripening entirely.
• Stacking or overcrowding. Tomatoes need air circulation to prevent mold. Stacking them can cause bruising and rot. Always use a single layer.
• Including damaged or diseased fruit. One bad tomato can quickly spread mold to the rest. Inspect each tomato carefully before storing.
• Using a plastic bag. Plastic bags trap too much moisture, leading to condensation and rot. Stick to paper, cardboard, or cloth.

Tips

• Choose tomatoes that are mature green. A mature green tomato is one that has reached full size and has a lighter, almost whitish-green color. These will ripen well. Very dark green, hard tomatoes are likely too immature.
• Use the banana trick wisely. A ripe banana can cut ripening time in half, but it can also cause tomatoes to ripen too quickly, leading to a softer texture. If you prefer firmer tomatoes, skip the banana.
• Sort by ripeness. If you have tomatoes at different stages, store them in separate containers or groups. This prevents the more mature ones from over-ripening while waiting for the others.
• Turn them gently. Turning the tomatoes every few days helps them ripen evenly and prevents flat spots from developing.
• Use a thermometer. If your storage spot is warmer than 70°F (21°C), the tomatoes will ripen faster but may be softer and less flavorful. If it’s cooler than 55°F (13°C), the ripening will slow dramatically. Aim for the sweet spot.
• Consider vine-ripened flavor. Tomatoes ripened indoors will never taste exactly like vine-ripened ones, but they will still be much better than store-bought. To improve flavor, add a few basil leaves or an apple to the container—some gardeners swear by this, though the science is anecdotal.

Troubleshooting

• Tomatoes are taking forever. If after two weeks nothing has changed, check the temperature. If it’s below 60°F (15°C), move the container to a warmer spot. Also, make sure you’re using mature green tomatoes—immature ones simply won’t ripen. You can also add a ripe banana to boost ethylene.
• Tomatoes are rotting before they ripen. This is usually caused by excess moisture or poor air circulation. Remove any rotten tomatoes immediately, and check that your container has ventilation. Wipe off any condensation. If the problem persists, switch to a towel or a more open container.
• Tomatoes are ripening unevenly. This can happen if they are in direct sunlight or if they are touching. Move them to a dark place and space them out. Turning them regularly helps too.
• Tomatoes are soft and mealy. This often happens when ripening occurs too quickly, especially at high temperatures. Try storing at a cooler temperature (around 60°F/15°C) and avoid using a banana. Also, some varieties simply don’t ripen well indoors—accept that and use them for green tomato recipes.
• Mold appears. Mold is a sign of too much humidity. Remove the affected tomato, dry the container, and ensure better airflow. If mold persists, you may need to discard the entire batch, as mold spores can spread.

Frequently Asked Questions

How long does it take to ripen green tomatoes indoors?

Typically 1 to 3 weeks, depending on the tomato’s maturity, the temperature, and whether you use a ripening fruit like a banana. Warmer temperatures (around 70°F/21°C) speed things up.

Should I wash green tomatoes before storing them?

No. Washing adds moisture, which encourages mold and rot. If they’re dirty, wipe them with a dry cloth. Wash them only right before eating.

Can I ripen green tomatoes in a plastic bag?

It’s not recommended. Plastic bags trap too much moisture, leading to condensation and rot. Use a paper bag or cardboard box instead.

Do green tomatoes need light to ripen?

No. Light is not needed for ripening; warmth is. In fact, direct sunlight can cause uneven ripening and overheating. A dark, cool place is best.

What’s the best temperature for ripening tomatoes?

Between 55°F and 70°F (13°C to 21°C). The ideal is around 65°F (18°C) for a balance of speed and flavor. Below 55°F, ripening slows dramatically.

Can I ripen tomatoes that were picked green due to frost?

Yes, but only if they were mature green before the frost. If they were still very small or white, they won’t ripen. Also, any frost-damaged tomatoes should be used immediately or discarded, as they will rot quickly.

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