For immediate usage, tomatoes are best harvested when they turn red (or what ever their ripening color may be) but are still firm on the shoulder of the fruit. Pick ripe fruit daily; do not over-ripen
Another method for achieving ripe tomatoes before the frost hits is to “stress” them by cutting the roots about half way around the plant with a shovel
When a frost is predicted, you have two choices;you
can pick all tomatoes, ripe and unripe, or pull up your tomato plants
by the roots and hang them upside down in a warm, dry location.
If you choose to pick all the tomatoes, gently
twist or cut off the fruits, holding the vine with your other hand to
prevent breaking the vine off. Sort by ripeness and place in boxes, one layer thick. Store in a dark, warm area. Even green tomatoes will ripen.
If you choose to pull up your tomato plants by the roots and hang them upside down, the nutrients from the plant will continue to feed and help ripen the tomatoes
STORAGE
Tomatoes don’t store well for very long, but will last several days on the counter, out of direct sunlight
Don’t store tomatoes in the fridge; this changes their consistency, making them mushy and less flavorful
Tomatoes are the foundation of many preserved foods. Salsas, pizza and spaghetti sauces, soups, and chopped tomatoes are staples in our home
On a Personal Note
Bryan freezes his tomatoes whole. One advantage in
freezing is that you do not need to blanche your tomatoes; once they are
defrosted, the skins easily come off. We also discovered that broiling green tomatoes brings out the flavor and makes for fantastic salsa
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