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Should I harvest my (unripe) tomatoes?

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  • #1

    Should I harvest my (unripe) tomatoes?

    I have tomato plants, with about 60-70 tomatoes still on them, some still green, some almost ready for picking.

    Should I pick them all (on the vine) before the weather gets colder? and put them in my little brown paper bag's and let them ripen up indoors? or will they be ok to ripen up outside?

    I have already removed all the leaves from the plant to assist them ripening. but I read that they also need heat to ripen up and do not think we will get much more of that!

    Thanks
    Darren.
    Chilli Grower
    mmmmmm Spicy Chilli.....
    +----------------------------------+
    | Blog: http://www.dg83.com/blog/|
    +----------------------------------+
    Tags: tomato
  • #2
    I'd be inclined to harvest now and get them inside. If you intend to use any of the green tomatoes for chutney or the likes, keep them separate and have all the ripe ones together. That way you will maximise the ripening process.

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    • #3
      I'd go with the above. It's getting very late in the year now for tomatoes to ripen outside. There are some good green tomato recipes here on the Vine. Try this thread http://www.growfruitandveg.co.uk/gra...pes_21898.html
      Last edited by rustylady; 20-10-2011, 04:23 PM. Reason: added link

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      • #4
        Definitely make green tomato chutney. Once you've done that, I promise you'll want to harvest them every year whilst unripe! I think that's why I grow so many, so I always have enough for at least two batches of chutney (chop them and freeze if you don't have tiime straight away).

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        • #5
          All Tomatoes now harvested.


          All the Large ripe ones will be skinned, drained & frozen (already got 5 bags frozen)
          Will look into the chutney, maybe have a go at that, always up for trying something new.

          Thanks all for the help

          Darren.

          P.S I think 60-70 was a slight under estimation hehe.
          Last edited by DGoulston; 20-10-2011, 05:08 PM.
          Chilli Grower
          mmmmmm Spicy Chilli.....
          +----------------------------------+
          | Blog: http://www.dg83.com/blog/|
          +----------------------------------+

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          • #6
            You like pasta? Instead of skinning and freezing, try roasting the ripe ones in the oven with olive oil, garlic and onions, maybe a chilli or two. When done leave to cool - then blend in a food processor or liquidiser. Then freeze and you have instant pasta sauce.

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            • #7
              Originally posted by rustylady View Post
              You like pasta? Instead of skinning and freezing, try roasting the ripe ones in the oven with olive oil, garlic and onions, maybe a chilli or two. When done leave to cool - then blend in a food processor or liquidiser. Then freeze and you have instant pasta sauce.
              That's an awesome idea.. I'm going to have to create a word file for all these ideas that keep appearing.
              Garden Chris

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              • #8
                My daughter does what RL has suggested, but with added basil. Delicious.
                Granny on the Game in Sheffield

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                • #9
                  Originally posted by Florence Fennel View Post
                  My daughter does what RL has suggested, but with added basil. Delicious.
                  Think I will have to add a bit of chilli to it too! sounds good though!

                  Darren
                  Chilli Grower
                  mmmmmm Spicy Chilli.....
                  +----------------------------------+
                  | Blog: http://www.dg83.com/blog/|
                  +----------------------------------+

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                  • #10
                    How about the green tomato soup on the above thread with some ham or bacon in it? DEEEEE-LISH! I want more green tomatos now!
                    http://meandtwoveg.blogspot.com

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                    • #11
                      I've still got toms on plants outside, still ripening every day. Will keep going until the frosts get them.

                      And I'll still have toms in the greenhouse until at least November, just like last year.

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                      • #12
                        Originally posted by zazen999 View Post
                        I've still got toms on plants outside, still ripening every day. Will keep going until the frosts get them.

                        And I'll still have toms in the greenhouse until at least November, just like last year.
                        from what the weather man said, first frost is in a matter of days, even snow forcast

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                        • #13
                          Originally posted by Leeds_lad View Post
                          from what the weather man said, first frost is in a matter of days, even snow forcast
                          And if that happens, I'll just cook them up. No need to panic just yet.

                          I thought it was going to be 18 again tomorrow? So one chappie said. I tend to ignore most of them until it actually happens these days. Hence still having tomatoes growing happily outside.

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                          • #14
                            If you roast them, keep an eye on them! I just tried (two and a half hours at 140) and they came out black on top . I think my oven hates me... might give it another go though cause that pasta sauce recipe sounds yum!
                            Last edited by Rabidbun; 22-10-2011, 11:28 AM.

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                            • #15
                              Check out Earthbabes Green Tomato Chutney Recipe. I've been making it for a couple of years now and it's great. I've just opened my final jar from last years batch and harvested all my green tomatoes last weekend so that I can make some more this week.
                              Last edited by Ruined; 22-10-2011, 05:59 PM.
                              View my blog at: http://alansallotment.blogspot.com/

                              Or follow me on Twitter @Alansallotment

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