sorry I wanted to know once I have picked the San Marzano tomatoes that are not red to make keep the box so that they finish ripening and better in the shade or in the sun ...? thank you
Hello Alida, thank you for contacting us via the expert section of our website.
Unless you have an industrial or otherwise large production, it would be better if you harvest the ripe tomato if you plan to use it to prepare the preserve. Green tomato harvesting is an agronomic strategy dictated by the times of production and marketing, but in any case, even in large-scale production, tomatoes are harvested when they are ripe if their use is to prepare preserves.
Having said this, to complete the maturation of your San Marzano tomatoes we recommend leaving them in the sun but paying attention to their turgidity. Try to avoid excessive swelling of the tomatoes as it could result in a subsequent loss of fluids by the fruit.
Hi Matteo. In the meantime, congratulations for the site, really interesting and well done. Then I wanted to ask you a question: my tomato plants are full of fruits but they remain green. There are fruits that have been sprouting for a month now, pretty big, but still there, I live at 800 meters above sea level. The garden is beaten by the sun from 7 in the morning until 5 in the evening, with temperatures that well exceed 25 degrees. But then the temperature during the night drops to 15/17 degrees. Could this be the cause? Could covering with non-woven fabric help? Another thing: I water the garden every 2 days because since the ground is a bit stony, I fear that the water drains too much, am I exaggerating? Thanks and good garden to all.
First of all, thank you for the compliments. Regarding your question, you have most likely already diagnosed the problem: I understand that the sun is not missing, so it could be the cold at night to slow down the ripening of the fruit. 25 degrees is an optimal temperature for tomato plants but if the sun goes down by half the tomatoes stay green longer. Keep in mind that at 12 degrees the tomato plant stops growing.
Lots of talented gardeners have tackled a bountiful bush of green tomatoes that just don't seem to be ripening. Fried green tomatoes might be delicious, but it needs a cooking, juicy red ones plump as well. Tomatoes may stubbornly refuse to ripen for a few reasons. Witnessing the plant's environmental conditions will ensure your tomatoes turn red.
How Tomatoes Ripen
Tomatoes ripen well in a climate of plenty of sun, spring rains and mild summer temperatures. Unripe tomatoes if temperatures get too hot - the most common cause of stubbornly green tomatoes. The leaves of the plant provide the hormones and nutrients that make tomatoes red. Full maturation takes 40 to 60 days after fertilization. Halfway through this time period, a tomato reaches its full size and begins to turn from green to red.
If the air temperature rises to around 85 degrees Fahrenheit, tomato plants cannot produce the carotene and lycopene essential for ripe red fruit. The roots must be below 80 F. If the region has temperatures above 85 F, shade your tomato plants to reduce the temperature. Add mulch around plant roots to protect roots from high heat. Cold temperatures, on the other hand, slow ripening tomatoes that aren't far enough ahead in the ripening process. As temperatures grow cooler, red tomatoes will continue to ripen, but cold temperatures can damage the ripening process of tomatoes that are still green.
What to do
Ripening a large load of tomatoes requires sufficient leaf space. Growth needs can overload a plant so it has a hard time balancing growth with the components needed for ripe, delicious fruit. Remove excess green tomatoes from a plant to facilitate loading and accelerate ripening. If there are only a couple of weeks left before frost, remove the extra flowers to encourage the remaining fruit to ripen vigorously. Protect plants and control the temperature by adding mulch and increasing humidity levels. Adding additional fertilizer cannot help ripen tomatoes, as the problem is not related to nutritional deficiency.
Green Tomatoes Collection
Taking out those extra green tomatoes shouldn't be considered a loss, as they can be used in recipes and some can be aged from the vine. Ripe "ripe" green tomatoes off the vine for good flavor. These tomatoes can be identified by the following signs: full size, the skin turning from green to white, seeds encased in gel, and no empty space inside the fruit. Ripen in a cardboard box at room temperature and wait a couple of weeks, monitoring for spoilage. Alternatively, you can fry the green tomatoes, turn them into flavor or stew.
In this period of the year, those who have grown tomatoes in their garden or in pots will find themselves with more or less large quantities of green tomatoes that will not ripen. You can use them in the kitchen to make delicious preserves, both sweet and savory, or cook them in different ways. However, remembering that the solanine, toxic substances practically absent in ripe tomatoes (the most sensitive can still develop intolerances and allergies to these too), are very concentrated in the green ones and they are not eliminated by cooking. Tomatoes belong to the family of solanaceae and like all plants of this family, they contain solanine, a group of toxic alkaloids that are present in different quantities in the various parts of plants, helping them to protect themselves from the attention of insects, herbivores and fungi and bacteria: real natural pesticides. Consumption in Europe begins from the '600 /' 700 onwards, therefore our digestive system has known them for about 400 years: here in Europe edible plants belonging to this family did not exist, apart from those used as dangerous hallucinogens, such as Belladonna. , the Mandrake and the Datura: real plants of witches.
Solanines are the same substances produced by potatoes when they are exposed to light or germinate: ingesting them can cause serious health problems and the accumulation in our body is also progressive, in the sense that by consuming a little every day you can be intoxicated like someone. consumes a huge amount all at once.Traditionally, sprouted potatoes are not eaten, and even just removing the sprouts and green parts is sometimes not enough (I speak from personal experience, terrible stomach pains even if I had eliminated the sprouts and the potatoes were not green). At toxic doses for ingestion the symptoms are vomiting, abdominal pain, gastrointestinal disturbances, headache, dizziness, mental confusion. At fatal doses the major complication is cardiorespiratory block.
For this reason, it would be advisable to consume tomatoes and all other solanaceae, such as aubergines and peppers, in abundance during their season, in the summer, to then detoxify our body from solanines during the winter, and be particularly cautious during pregnancy.
Green tomato jam is very good, but consumption on special occasions, never as often as those of other fruits and goes well, given its particular flavor, with fresh and aged cheeses, as well as being able to be used to make delicious pies.
In addition to the "fried green tomatoes at the train stop " according to the recipe of the film of the same name, which I have not yet had the courage to cook, I know that in various regions of Italy these green tomatoes are preserved in oil. But here is a recipe for green tomatoes preserved in brine, to be consumed during the winter given to me by a Romanian friend: as you can see from the image, they are also sold in shops in Romania.
green tomatoes washed and dried, the amount that fills your sterilized glass jar when tightly packed
Depending on the size of the jar, prepare the amount of water to fill it to the brim, considering the tomatoes inside: for each liter of water, put a tablespoon of salt and one of vinegar in the boiling water and turn off the heat. Add spices and herbs: fresh dill, bay leaf, peppercorns, chilli, a few grains of mustard, garlic, thyme ...
Put the spices in the bottom of the jar, arrange the tomatoes and when the brine is warm pour it into the jar. If you close hermetically immediately you risk that everything starts to churn. So for a month the jar left with the lid not screwed on, or rather, with a plate held on top by a weight. If the brine liquid becomes cloudy and opaque, or drops in level, drain everything and add new brine. Furthermore, if the brine level drops too low, more brine must be added. After a month, remembering to mix the tomatoes every now and then, you can close the jar hermetically and wait a month before consuming them by spring.
Enjoy your meal!
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If the tomatoes do not have time to ripen until the first ice creams they should not be upset. From green tomatoes, the wonderful flavor of salads for the winter, as well as marinades and pickles come out.
You will need to start putting away the old plastic bags. Next, you will want to make small air holes in the bags so that the air can circulate.
However, you don't want big holes in your bag, so use a small pen to create them.
Since you have harvested these tomatoes for use, I assume you want to use them as soon as possible. In that case, you will need to insert a green banana. The greener, the better.
Basically, bananas produce a gas called ethylene. This gas contributes to the ripening process. When bananas are green, they produce large amounts of ethylene.
For example, the greener the banana, the faster the tomatoes ripen.
Finally, you will add the tomatoes to the bag. You do not want the tomatoes to get stuck because the air must circulate to prevent them from rotting.
Then it will wait. You will need to check them daily because, depending on the type of banana you have used, it may take fewer or more days before they are fully ripe. If you see any signs of rot, remove the tomato from the bag as the rot will spread and spoil your tomatoes.
Also make sure to store the tomatoes in a dark and not too humid place, as this could also cause rot.
A surprising and tasty recipe for a combination of green tomatoes, peppers, carrots, onions and spices.
Its uniqueness is that the green tomato appetizer resembles stuffed peppers. And the filling consists of garlic, onions, carrots and tomatoes. But unripe tomatoes canned in this way will surprise all guests.
At 5 kg of sweet pepper you will need to cook:
The marinade consists of 2 glasses of sugar, vinegar and vegetable oil and 2 tablespoons of salt.
Cut the tomatoes into small slices.
The pepper is cleaned of stems and seeds, washed under running water.
In a meat grinder, grind tomatoes, carrots, onions and garlic. Mix and stuff with this pepper composition.
Place it well in the pan, seasoned with herbs and onion rings.
Marinate immediately boil with all components and fill the billet. We put the pot with the peppers on the fire and boil for 15 minutes.
Fresh vegetables can be tasted.
To marinate green tomatoes, don't be afraid to use your favorite herbs. Each of them gives their own flavor and flavor to the snack, so there are a lot of recipes.