As summer comes to an end, it’s sad to see all of those tomatoes on the plant that aren’t ripe yet, and whenever I pick them green, they don’t seem to ripen very well in the house.
So, I went looking and found this secret to getting them to ripen. Here’s what you do:
- Pick the mature green tomatoes (those with a pinkish-yellow tinge on the blossom end) before it frosts.
- Wash the skin with a 1% bleach solution, rinse with water and dry.
- Place in a 60F to 70F room, not touching each other.
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And then again, you could always make Fried Green Tomatoes. Here’s one of the easier recipes I found:
30 min 20 min prep
4 medium tomatoes
1 cup cornmeal
2 tablespoons bacon drippings
salt and pepper
1. Cut the tomatoes into thick slices and sprinkle with the salt and pepper.
2. Roll the tomato slices in the corn meal until both sides are covered.
3. Heat the bacon drippings in a frying pan and add the tomatoes.
4. Fry slowly until golden brown.
This way, you can enjoy ALL of your tomatoes!
