August is upon us, which means that my annual panic over my green tomatoes refusing to turn red has begun in earnest. Every morning, I make my way outside and inspect them closely, searching for the slightest hint of blush. A tiny patch of pink? A warm orange glow? Any sign that my beloved tomatoes are finally ready to become the pasta sauces, salads, and summer lunches I have been imagining since I planted them.
You guessed it, folks: none whatsoever. Instead, they remain stubbornly green and completely uninterested in my plans – and nobody shares my pain, as I am far more invested in this tomato harvest than anyone else in our house. My four- and two-year-old children have already informed me (several times) that they will never, ever eat a tomato, and my husband’s taste preferences are apparently not much more adventurous.
I am the only person eagerly waiting for that perfect moment when I can finally pick my tomatoes and turn them into something delicious. This year, though, my husband (who, as well as being an avowed tomato hater, is also a professional gardener with two decades of experience under his belt) has shared his secrets with me. Finally.
Why We Shouldn’t Panic Over Green Tomatoes
As it turns out, green tomatoes are not necessarily a sign that something has gone wrong. In fact, this summer’s extreme heat could be the reason they appear to have pressed pause.
Yes, while tomatoes love sunshine, they have a surprisingly specific comfort zone when it comes to ripening – specifically temperatures around 70°F to 75°F (21°C to 24°C). This is the sweet spot when it comes to efficiently producing the pigments that create their familiar red and orange colors. And so, when daytime temperatures consistently climb beyond around 85°F to 90°F (29°C to 32°C), the plant can temporarily slow down pigment production.
“That means your tomatoes might look perfectly full-sized, plump, and ready, but they will remain stuck in the ‘mature green’ stage until conditions become more favorable,” my husband explained.
Considering he is the most zen man in the world (the joys of working outdoors), it’s hardly surprising that my husband’s first piece of advice for my annual green tomatoes anxiety was to “stop panicking and give them time”.
Thankfully, he knows me. He knows that, as someone who has been emotionally checking the same tomatoes every day, this is easier said than done. And so, to help soothe my torrid thoughts, he shared a few things I can do to help my tomato plants focus their energy on ripening the fruit they already have.
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1. Strip & Pinch
If you want to coax your green tomatoes into turning red, the first thing to do is to remove some of the lower leaves. By stripping away leaves near the bottom of the plant, you can improve airflow and allow more light to reach the developing fruit.
You can also pinch out the main growing tip of the plant. This stops it from putting energy into producing new flowers and encourages it to concentrate its remaining resources on ripening the tomatoes already growing.
2. Don’t Let Them Bake
My instinct has always been to assume that more sun must equal faster ripening, but my husband says green tomatoes (and red ones, too) are at risk of sunscald, which appears as pale, leathery patches on the skin.
“A tomato doesn’t need to be baked to ripen,” he reminds me. “If you notice a tomato showing even the faintest hint of color, pick it and bring it indoors. You can leave it ripening on a kitchen counter, where conditions are often much more suitable.”
3. Water Consistently
Inconsistent watering? Apparently a cardinal sin if you’re trying to shift your green tomatoes into the red zone.
Regular watering at the base of the plant helps support healthy growth and can reduce problems such as fruit splitting and blossom end rot, where the bottom of the tomato becomes dark and sunken.
“The aim is consistency,” my husband says pointedly (almost as if he’s been watching me and sighing when my back is turned). “Not a dramatic rescue mission every few days when the soil looks desperate.”
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My husband’s final piece of advice was perhaps the hardest one for me to accept: this is usually just a temporary pause, and patience (as ever) is a virtue. “Once temperatures drop and conditions become more comfortable, tomatoes often get back to the important business of ripening,” he says.
I suppose I have to admit that, while my husband may not enjoy eating tomatoes, he sure does know how to grow them; reluctantly, I have to admit he might know what he’s talking about. And if a few particularly stubborn green tomatoes should still refuse to cooperate, even after all of this advice? Well, I have a backup plan. Green tomato chutney.
Wish me luck…
