Green tomatoes can be ripened after harvest or used for jam

As the tomato season ends, gardeners can utilize various methods to manage remaining green tomatoes. Alain Baraton, head gardener at the Domaine national de Trianon and the Grand Parc de Versailles, notes that because tomatoes are climacteric fruits, well-formed and intact specimens can continue to ripen after being harvested from the plant.

To accelerate this process, placing tomatoes near an apple can be effective. However, Baraton cautions that fruits that are significantly immature, very hard, or dark green may not ripen into an edible state and should be handled with care. Damaged, split, or withered tomatoes are not suitable for long-term storage.

For those with an abundance of green tomatoes, making jam is a practical culinary option. A recipe for green tomato jam involves simmering approximately 880g of firm green tomatoes with 320g of granulated sugar and spices such as cinnamon, cloves, and star anise to create a sweet and slightly acidic preserve.