If your tomatoes are just starting to turn a yellowish shade of green they should ripen indoors. They need warmth, not light, so a kitchen drawer, an airing cupboard or a potato sack type bag left in a warm room is perfect.
But if there is a glut of resolutely green tomatoes you have to turn to that universal panacea, green tomato chutney. Once made it will sit forgotten in your larder for at least a couple of years. Aware of this, give plenty away to friends and neighbours who will feign enthusiasm.
Just bringing them indoors is usually enough to ripen them. As @BenCotto says, once they start changing colour to that paler green, they've started and will continue without much effort
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Last lot of last year’s Green tomato chutney was eaten yesterday with cold chicken and jacket potatoes.
None made this year ‘cos they all ripened ... will have to make to with Courgette, ginger and chilli chutney this year ... I’d like to give some away @BenCotto but it’s hard to part with something so delicious 😋
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Posts
But if there is a glut of resolutely green tomatoes you have to turn to that universal panacea, green tomato chutney. Once made it will sit forgotten in your larder for at least a couple of years. Aware of this, give plenty away to friends and neighbours who will feign enthusiasm.
I live in west central Scotland - not where that photo is...
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.