The Content Of The Article:
- Why do green tomatoes have to ripen?
- This is how green tomatoes ripen
When the end of the harvest time for tomatoes is approaching, most people are at a loss. Because what happens to the green tomatoes? Quite simply: let them ripen!
When the time is ripe for autumn, most tomatoes are often far from being ready. Because the days from October are usually too short to let the still green tomatoes ripen. It is already too cold. The green tomatoes thus have no chance to ripen. Even the nocturnal dew makes them neat. They become glassy, which in turn can cause them to rot. In addition, this can also be a cause of the tomatoes bursting.
But what should you do with the green tomatoes? Before clever sayings come from, because of the mature on the bush - that is probably clear to everyone. But what do you do now, if the green tomatoes in the garden no longer mature or even fall off? Quite simply: then let the tomatoes ripen in the house! You have three options. But first we want to clarify why you have to ripen the tomatoes at all.
Why do green tomatoes have to ripen?
You must absolutely ripen green tomatoes, because they have the Active ingredient solanine contain. It is a bitter substance that tomatoes produce to protect themselves from diseases and pests. And exactly this substance is poisonous. So if you eat unripe tomatoes, it can cause poisoning. These include e.g. Nausea, vomiting, cramps, diarrhea and headache. These usually occur from a consumption of 25 milligrams of solanine. From 400 milligrams, the natural poison is even deadly.
Source: German Green Cross
When the tomatoes have matured, you do not have to worry anymore. Only in the green approach is then still a small part Solanin included. At 100 grams, but come here just 1 milligram of solanine. So you do not fall right back. If you still want to be sure, you will simply cut out the green part before you eat it.
This is how green tomatoes ripen
Ripen tomatoes in cardboard / in a paper bag:
Harvest the tomatoes with some of the stems and let them ripen in a dark and warm room. Best place the fruit in a box or carton and put it in the kitchen. Because the tomatoes now need temperatures between 16 and 25 degrees. Light is not necessary. This is how the green tomatoes turn red in a few days.
If you just want to ripen a small amount of green tomatoes, you can wrap them in newspaper or put them in a paper bag. Then the tomatoes have to be stored again in a warm room.
A little hint:
You can also accelerate the ripening process. For example, by putting an apple to the tomatoes. This separates namely a maturation gas called ethylene, which supports the process.
Ripen tomatoes on the bush:
If the tomatoes are still on the bush and do not want to ripen in the garden, then you can cut off the entire plant far below, defoliate and hang it upside down in a warm place (for example in the boiler room). The tomatoes also ripen and become a lot more aromatic than in the loose state.
Ripen tomatoes in a clay pot:
Tomatoes ripen very well even in clay pots. So if you have a pot or Römertopf, then put this first for a few hours in the water. Then you have to place the tomatoes in the moistened clay pot and cover. For a clay pot, e.g. a Tonuntersetzer very good. Then you have to put the pot in a warm place in the house.
Turn the lid over so that you can fill the bowl with water. If the water evaporates, it increases the humidity. So always refill some water as soon as it evaporates. The tomatoes are red within a very short time and therefore edible.