Outrageous amount of Green tomatoes

Ginger Blue wrote:Reconstituting another "oldie, but goodie" thread for the benefit of novices like me, who may find the info helpful...

In anticipation of first frost, today I harvested a shopping bag full of green cherry tomatoes - without a clue of what to do with them. This thread, along with the following article I found online, have given me some ideas to work with.

http://inmykitchengarden.blogspot.com/2010/10/how-to-ripen-green-tomatoes-indoors.html

Thanks, all!

GB

Ginger, thanks for pulling this out of the archives!  I have 2 weeks worth of starting to shrivel badly paste maters on my counter.  I have made 3 huge batches of Easy and Marvelous....I think I am gonna roast 'em!  

I am keeping my fingers crossed that I will have this problem next year and have to use the advice found in this thread!

Green tomatoes can be turned to ripe red colour with a slight increase in sweetness & taste by  putting them in a box with a light yellow banana  also in the box  in a warm room box fully closed , no toms or the banana touching each other .

 The chemicals released by the banana ripening is ethylene it ripens toms & the gas produced by ripening toms ripens bananas  it cuts ripening times down from new green toms by about 6 days of the 12 day ripening cycle .


 What to do with the toms ?

If you don't can or preserve them in other forms of food .........   Bung them unwrapped in the deep freezer @ minus 21 oC or lower   They freeze harder than snooker balls & can fill all manner of normally un useable space up .


Use them up in stews as they thaw rather soggy &  the skins come off so easy without you needing to dip them in boiling hot water when thawing .  So , you can mush up a dozen or more and boil off some of the liquid to use the rough pasata paste as a basic pizza topping .

They are also a good base with the skins removed&  mushed in a blender or liquidizer and added to beef or chicken stock as a soup ingredient or adding them to anything you'd use them in as fresh toms that will be coked  eaten that day  in minced/ground beef , lamb , chicken or  pork dishes  etc.

 The only thing I know is that I feel you should not eat thawed toms without them being well cooked first just incase there are any toxins present  .

plantoid wrote:Green tomatoes can be turned to ripe red colour with a slight increase in sweetness & taste by  putting them in a box with a light yellow banana  also in the box  in a warm room box fully closed , no toms or the banana touching each other .
...

That's what I did and the green toms ripened very fast. I had two layers of toms in the box separated by a couple of layers of paper. Need to keep an eye on the banana so that it doesn't turn to mush.

Also keep an eye on the tomatoes so that they also do not turn to much.

That reminds me, time to check my own tomatoes. That's wonderful about these threads, unwittingly they give me reminders. I just know there are a couple of squishy ones in my box by now.

Wow, plantoid!  Good advice!  Thanks!

Ginger Blue wrote:Reconstituting another "oldie, but goodie" thread for the benefit of novices like me, who may find the info helpful...

In anticipation of first frost, today I harvested a shopping bag full of green cherry tomatoes - without a clue of what to do with them. This thread, along with the following article I found online, have given me some ideas to work with.

http://inmykitchengarden.blogspot.com/2010/10/how-to-ripen-green-tomatoes-indoors.html

Thanks, all!

GB

Thanks for digging up this thread, GB!
It reminded me that I wanted to try this: http://www.simplyrecipes.com/recipes/green_tomato_chutney/
I got further this time and bought the non-tomato ingredients I didn't have... but my tomatoes may all ripen before I can get a roundtuit to apply towards spending a day canning! I had a salad yesterday with fresh greens from the garden and table-ripened cherry tomatoes. Delicious enough in late October that I can't quite complain about the meal not being a hot one.