How to Ripen Green Tomatoes at Season's End

When frost threatens and your tomatoes refuse to turn red, you have several reliable options to salvage the harvest.

Three Proven Methods

Fried green tomatoes: A delicious Southern classic—slice, batter, and fry for immediate enjoyment.
Sunny windowsill: Place tomatoes in a single layer on a south-facing sill. They'll ripen slowly over days.
Newspaper wrap: Wrap each tomato individually in newspaper and store in a cool, dark spot (55–70°F). Check every few days; ethylene gas trapped by the paper speeds ripening.

For best flavor, allow fruit to mature on the vine as long as possible. Only use indoor methods when frost is imminent.

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