Green Tomatoes Will Not Turn Red? What to Do

If your green tomatoes will not turn red, they may need more warmth and time—or the season may be ending. This practical guide explains how to check whether fruit can ripen indoors, how to store it, and what to cook when it stays green.

Ingredients

4 medium green tomatoes, about 1½ lb (680 g), firm and unblemished
1 clean paper bag or shallow cardboard box, large enough to hold the tomatoes without crowding
1 ripe banana or apple, optional, about 1 medium (120–180 g)
1 sheet of plain newspaper or paper towel, optional, for separating fruit

Instructions

Check the fruit. Pick tomatoes that are full-sized, firm, and have begun to lighten from dark green to pale green, or show a faint blush. These are more likely to ripen off the vine than very small, hard, dark-green fruit. Discard any with mold, leaking juice, deep cracks, or soft, sunken patches. If frost is forecast, harvest sound fruit before it reaches the plants.
Keep the stems attached if possible. Snip or gently twist each tomato free without tearing the skin. Brush off loose soil; do not wash them before storage, because moisture on the skin encourages decay. If a tomato is dirty, wipe it with a dry cloth and let it dry completely.
Arrange for indoor ripening. Put the tomatoes in a single layer in a paper bag or shallow box, with a little space between them. If stacking is unavoidable, separate layers with paper and check the lower fruit often. Add one ripe banana or apple if you want to encourage ripening; both release ethylene, a natural ripening gas. Fold the bag loosely closed, or cover the box loosely. Do not seal it airtight.
Choose a suitable place. Set the container somewhere dry, out of direct sunlight, ideally around 65–70°F (18–21°C). A cool room is preferable to a hot windowsill: warmth and sun do not reliably speed ripening and can make fruit soften or spoil unevenly. Avoid the refrigerator while trying to ripen tomatoes, since cold can interfere with their flavor and texture.
Inspect every day or two. Look for color change, soft spots, mold, or leaking. Remove any tomato that is rotting so it does not spoil its neighbors. Turn sound fruit gently if one side is resting against the container. Depending on maturity and room conditions, ripening may take several days to a few weeks; some fruit will never turn red.
Use ripe fruit promptly. When a tomato reaches its expected color and gives slightly to gentle pressure, take it out of the bag. If it has not ripened by the time it begins to wrinkle or develop a soft spot, do not keep waiting—discard damaged fruit and use firm green tomatoes in a cooked recipe instead.

Tips

Fruit maturity matters. Full-sized tomatoes harvested at the mature-green stage are the best candidates. Tiny fruit picked early may remain hard and green; they are usually better cooked than stored in hopes of ripening.
Skip direct sun and sealed plastic. Sun can overheat the fruit, while an airtight plastic bag traps moisture. A paper bag or ventilated box makes it easier to inspect and helps limit condensation.
The banana or apple is optional. It may encourage mature tomatoes to color, but it cannot make an immature tomato ripen. Remove it if it becomes overripe or moldy, and keep checking the tomatoes.
Keep ripening fruit away from refrigerator cold. Once tomatoes are ripe, use them soon for best texture. Refrigeration can slow further deterioration if needed, but it may dull flavor; let chilled fruit come closer to room temperature before serving.

Serving Suggestions

Once the tomatoes ripen, use them as you would any fresh tomato: slice for sandwiches, chop into salads, or cook into pasta sauce. For fruit that remains green but is firm and sound, make a cooked dish such as fried green tomatoes, chutney for immediate refrigeration, or a tart filling. Green tomatoes are more acidic and firm than ripe red ones, so their taste and texture will be different; choose a recipe written for green tomatoes rather than substituting them in every raw tomato dish.

Discard fruit that has mold, a fermented or unpleasant smell, or extensive softening. Cutting away visible mold is not a reliable way to salvage a soft, watery tomato.

Variations

Ripen a small batch in a box: Use a shallow cardboard box lined with paper instead of a bag. This gives more airflow and makes it easy to keep fruit in one layer. Do not tightly wrap individual tomatoes.

Try a paper towel-lined tray: A dry tray works if your room is not too humid. Leave space around each tomato and cover loosely with a clean towel or paper. Inspect frequently, as exposed fruit can dry out faster than fruit in a bag.

Cook them green: If the fruit is mature but stubbornly green, switch plans rather than extending storage indefinitely. Slice and fry it, or use it in a cooked relish or sauce. Follow a tested recipe for any preserved product; this guide is for short-term ripening and does not provide home-canning instructions.

Storage and Reheating

While they are ripening, keep tomatoes at room temperature and inspect them daily or every other day. There is no fixed safe ripening period: maturity and conditions vary, so remove spoiled fruit promptly and do not eat tomatoes that show mold or decay. Once ripe, use within a few days for the best texture. Refrigerate ripe tomatoes if you need to hold them longer, and use them within about 3–4 days; allow them to warm before eating for better flavor.

If you cook green tomatoes, refrigerate leftovers within 2 hours in a covered, shallow container and use within 3–4 days. Reheat cooked leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freeze cooked leftovers in a suitable airtight container for up to about 2–3 months for best quality; thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Why are my green tomatoes not turning red?
They may have been picked before reaching mature-green size, or the room may be too cool or too hot. Tomatoes also stop ripening normally after frost damage, and some fruit simply will not finish coloring. Check maturity, keep sound fruit in a moderate, dry indoor spot, and give it time.

Will green tomatoes ripen after being picked?
Some will. Mature-green tomatoes can continue ripening indoors, particularly if they have begun to lighten or show a blush. Small, very dark, hard fruit picked early is less likely to turn red and may stay green or shrivel.

Should I put tomatoes in sunlight to make them ripen?
No. Direct sunlight is not required for ripening and can overheat the fruit. A dry location out of direct sun at roughly 65–70°F (18–21°C) is a better choice.

Does putting a banana in the bag really help?
A ripe banana or apple releases ethylene, which can encourage mature fruit to ripen. It is a helpful option, not a guarantee: it cannot bring an immature or frost-damaged tomato to full ripeness. Check the bag often and remove any spoiled fruit.

Can I eat green tomatoes?
Firm green tomatoes are commonly used in cooked recipes, but their flavor is sharper and their texture firmer than ripe tomatoes. Choose a recipe intended for green tomatoes and cook them as directed. Do not eat fruit that is moldy, leaking, or badly deteriorated.

What should I do if frost is coming?
Harvest sound, full-sized fruit before frost, since freezing can damage tomatoes and prevent normal ripening. Sort out damaged or diseased fruit, then try indoor ripening with the firm, healthy tomatoes. Cook the ones that remain green rather than storing them indefinitely.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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