Monday, November 9, 2009
How to ripen green tomatoes
This, like many good things I know, I learned from Martha Stewart. If you (like me) have a lot of unripened, green tomatoes still on the plant, simply bring them inside, and place them in a paper bag. The bag traps the gases they release when ripening, and makes them ripen faster. (or something like that... don't quote me!)
Therefore, the tomatoes ripen to a nice red, and you don't just leave them outside for birds or bugs to eat. However, they do sometimes stay a bit hard, so I usually chop them up and put them in a sauce or soup or something. They taste fine by themselves, but not exactly the normal consistency.