Green tomatoes can also be picked and ripened in a dark place covered with paper. The process may take up to 2 weeks, and tomatoes should be checked regularly for damage.
A wide variety of recipes are also available for green tomatoes.
Washed, ripe tomatoes will keep for a week at room temperature and up to two weeks in the refrigerator.
Tomatoes produce ethylene, which may cause other vegetables or fruit to ripen faster if they are stored together.
Tomatoes can be caned using either hot packed or fresh pack methods leaving 1/4 inch of head space. Process in boiling water for 35-40 min for pints and 45-50 min for quarts depending on packing method and recipe.
References
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Rombauer, I.S. M.R. Becker, and E. Becker. 2006. “Salsa Fresco”. Joy of Cooking. Scribner. New York, New York. Pg 571.
Salsa Fresco, or Pico de Gallo
From The Joy of Cooking
Combine in a medium bowl:
1/2 small onion, finely chopped, rinsed and drained
2 tablespoons fresh lime juice
2 large ripe tomatoes, seeded if desired and finely diced
1/4 -1/2 cup chopped cilantro
3-5 serrano or jalapeno peppers or 1/4 to 1 habanero pepper seeded and minced
6 radishes finely minced- optional
1 medium garlic clove, minced- optional Stir together well. Season with salt to taste.
Makes 2 cups, serve immediately.
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