Ever feel like you’re racing against time with your garden? Especially when those tomatoes stubbornly refuse to ripen, and frost is just around the corner. Trust me, I totally get it. Watching those green tomatoes cling to the vine as the temperatures start to drop can be incredibly frustrating!
No matter how early we start our tomatoes indoors or in greenhouses, there always seem to be a few holdouts every year. It’s like they’re playing a game of “let’s see how long we can stay green.” And with tomatoes taking their sweet time to mature—like their pepper pals—they’re one of the most patient vegetables around.
Here’s a fun fact: tomatoes are tropical perennials from the Peruvian highlands, where it’s summer all year long. They don’t have the same biochemical cues as other plants to hurry up and produce seeds before it gets cold. So, they’ll keep flowering and fruiting until frost finally shuts them down. But hey, I’ve got some Good news! You don’t have to resign yourself to yet another batch of pickled green tomatoes this year. I’ve got a few simple secrets to speed up the ripening process, and it all starts with a surprising tip: don’t let the first few tomatoes ripen at all!
1: Letting Go of a Few Early Tomatoes
Early in the season, it often feels like those first green tomatoes just hang there forever, resisting any change in color. But did you know that removing these initial fruits can actually speed up the ripening of future tomatoes?
When your tomato plant is just starting out, it expends a lot of energy on establishing its root system and growing its stems and foliage. The early fruits steal some of this energy, which can slow down the development of the plant and delay the ripening process. By removing the first first three to four clusters of tomatoes, you allow the plant to focus its energy on growth rather than on trying to ripen fruit prematurely.
Once the plant is well-established, it can then channel its energy more effectively towards producing and ripening future tomatoes. This simple step can make a huge difference in getting ripe tomatoes faster.
2: Pinch Off the Top of the Plant
Pinching off the top of your tomato plants can speed up the ripening process as the season comes to an end. By removing the top growth of the plant, you force the plant to focus its energy on its existing fruits rather than continuing vertical growth and producing new flowers.
To do this, simply pinch or cut off the growing tip of the plant about a month before your anticipated end of the growing season. This stops further top growth and signals the plant to mature its existing fruits, making ripening a priority. It can be especially handy for indeterminate tomato varieties that keep growing and producing fruit throughout the season.
3: Consider Root Pruning
Root pruning is an effective yet often overlooked technique to hasten tomato ripening. Root pruning involves cutting back some of the plant’s roots to signal stress. This “shock” encourages the plant to focus on maturing and ripening its existing fruits rather than growing new stems and leaves.
To root prune, take a spade and insert it around six inches from the base of the tomato plant. Make a circular cut about six inches deep all around the plant. This action will prune the roots slightly, urging the plant to go into a ripening mode instead of further growth. Be careful to only prune once mid-season so the plant doesn’t suffer too much stress.
4: Inducing Stress on Plants to Speed Up Maturation
Plants often ripen their fruits faster under stress. I know it sounds harsh, but here’s how to use it to your advantage.
First, let’s talk about water. Instead of your usual watering routine, try watering deeply but less frequently. Let the soil dry out a bit between waterings. This controlled stress tells the plant, “Hey, time to ripen those fruits and make some seeds while we’ve still got the chance!”
Another nifty trick is stem or fruit restricting. This involves loosely tying a piece of twine around the base of the stem or a flower cluster. Don’t go too tight—you’re just slowing down the nutrient flow, not strangling the poor thing. This signals the plant to prioritize ripening the fruits it already has.
And then there’s the temperature play. Cooler nights can naturally stress your tomato plants, hinting that colder weather is on the way. Try covering your plants in the evenings to create a bit of temperature stress. This gentle nudge can push your plants to ripen their fruits faster.
Remember, the idea is to create mild stress, not push your plants into a full-blown panic.
5: Feed Your Tomato Plants What They Need for Production & Ripening
Feeding your tomato plants well is one of the key elements to getting those stubborn green tomatoes to ripen faster, especially with the first frost looming. Many gardeners make the mistake of only feeding their plants in the spring, or using fertilizers high in nitrogen. While nitrogen is great for leafy growth, it’s not what your tomato plants need for producing and ripening fruit. The key nutrients are phosphorous and potassium.
Phosphorous aids in bloom development and energy supply for the ripening stage called “blushing.” Potassium, on the other hand, is essential for developing the sugars and interior quality of the tomato. Regularly feeding your plants every 10-14 days with a liquid fertilizer that’s rich in phosphorous and potassium – but low in nitrogen like like 3-10-10 or 3-8-7 – ensures they get what they need when they need it.
Liquid fertilizers can quickly reach the plant’s roots and leaves, making them more effective during the growth and ripening seasons. Just remember to use it at half the recommended strength to avoid overfeeding.
6: Pick and Ripen Green Tomatoes Off the Vine
Believe it or not, tomatoes can ripen faster if you pick them early. When tomatoes start to blush—showing the first signs of ripening—they are ready to be picked. Leaving them on the plant just drains the plant’s resources, keeping it from focusing on newer fruits that need its nutrients. Picking them at this stage helps the plant stay healthy and gives a better yield down the line.
Now, where should you ripen them? Definitely avoid sunny windowsills and refrigerators. Sunlight and heat can blister the fruit, causing uneven ripening or even rot. Refrigerators, on the other hand, halt the ripening process entirely. Only refrigerate tomatoes if you’re saving them from becoming too ripe for canning.
The best place to ripen your tomatoes is a cool, shady spot. Aim for around 70 degrees with plenty of air circulation. If a sudden frost has you bringing in all your unripe tomatoes, you can speed up ripening by placing them in brown paper bags with a ripe banana or apple. Apples emit ethylene gas, which helps tomatoes ripen faster. With this trick, your green tomatoes should ripen within a week instead of the usual two weeks.
And here’s a pro tip: always pick mature green fruits. These are the ones that have grown to full size and might have a slight yellow tinge. If you cut into one and see a gelatinous texture and some color shift inside, you’ve got a winner. Mature green tomatoes have the best chance of ripening indoors and are less likely to be affected by pests, frost, heavy rains, or heat waves.
Sort and separate your tomatoes according to their stage of ripeness. This helps you keep track of when each batch is ready without having to check every single tomato. Keep the unripe fruits in a cool, dry spot at temperatures between 68°F and 75°F for best results. And remember, never refrigerate them!
