TOO MANY GREEN TOMATOES?

If your tomatoes aren’t going to reach their full potential, there are other ways to eat them.

As temperatures begin to drop, tomato plants start to slow down. Once daytime temperatures are below 12˚C, any remaining fruit will stop ripening.

You can either ripen them further (see page 33) or turn them into something delicious.

Immature green tomatoes

Features: very hard, deep green colour. Best way to use them up: marmalade or jam.

Mature green tomatoes

Features: quite firm, bottoms may have a white or yellow ‘star’ – may ripen further if placed in a paper bag with a banana or apple. Best way to use them up: stew, fry, or substitute for apples in recipes.

Breakers

Features: have pink bottoms, will ripen further at room temperature.

Best way to use them up: use them straight away in uncooked relishes or guacamole.