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If green tomatoes are full-size and starting to turn lighter green or blush, pick them before a killing frost and try ripening them indoors at room temperature. Small or uniformly dark-green fruit is less likely to develop good flavor after harvest; use it green instead. Meanwhile, temperature extremes and growing conditions can slow ripening, so a stalled crop does not have one guaranteed cause.
Why tomatoes may stop ripening
Temperature is one possible factor. University of Illinois Extension gives 68–77°F as the optimum range for ripening tomatoes; sustained temperatures outside a favorable range can slow or stop the process. Its 2025 article also says temperatures above 85°F hinder production of lycopene and carotene, pigments associated with traditional ripe tomato color. These figures describe conditions discussed by the Extension, not a diagnosis of a particular plant.
Growing conditions can matter, too. Illinois Extension notes that excessive rain and low light can affect potassium uptake, which is relevant to ripening. A stalled tomato may have more than one contributing factor, and the available guidance does not establish a single cause for every garden.
University of Illinois Extension’s 2025 explanation of stalled green tomatoes quotes horticulture educator Christopher Enroth: “The optimum temperature range for ripening tomatoes is 68 to 77 degrees F.”
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Decide whether to wait, pick, or use the tomatoes green
Use the fruit’s maturity and your local frost outlook to choose what to do. A tomato that has reached full size and is beginning to lighten or blush is a better candidate for indoor ripening than one that remains dark green all over. Minnesota Extension cautions that truly immature fruit is unlikely to ripen to good flavor; a tomato that is green even on the bottom is a poor candidate.
- Wait on the vine: If frost is not imminent and conditions are suitable, give the fruit more time. Weather-related causes may not be quickly fixable.
- Pick for indoor ripening: If a killing frost is approaching, bring in the mature fruit you want to save. Prioritize full-size tomatoes that have started to lighten or blush.
- Use it green: If the fruit is immature or does not ripen indoors, use it in a green-tomato dish or follow tested preservation directions.
Frost timing and local temperatures vary, so use your area’s forecast rather than a fixed calendar date.
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How to ripen picked green tomatoes indoors
- Choose carefully. Select firm, full-size fruit that is beginning to change from dark green toward lighter green or blush. Avoid relying on very immature fruit to become flavorful.
- Keep the tomatoes at room temperature. Arrange them in a single layer with space between fruits. A sunny windowsill is not required: Minnesota Extension says light is not necessary for indoor ripening.
- Inspect regularly. Check the fruit daily and remove any that show signs of decay so they do not compromise the others.
You can also try a paper bag. Put tomatoes stem-end up in the bag, punch holes around it, and fold it closed; Illinois Extension says this can help retain some of the fruit’s natural ethylene. Check daily. Its guidance says the method may take one to five days, depending on how underripe the tomato is. Alternatively, wrap individual tomatoes in newspaper. These are optional handling methods, not a guarantee that immature fruit will ripen well.
For more detail on choosing and handling fruit, see University of Minnesota Extension’s home-garden tomato guidance and University of Illinois Extension’s tomato growing guide.
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What to do with tomatoes that stay green
Firm, disease-free green or under-ripe tomatoes can be used as food or preserved by following tested directions. For canning, follow a tested recipe and its preparation steps rather than improvising. Illinois Extension warns not to can tomatoes from dead or frost-killed vines because their acidity may be too low.
See University of Illinois Extension’s tomato preservation guidance for instructions. If the fruit is damaged, diseased, or too immature to suit your recipe, do not treat indoor ripening as a way to make it safe or flavorful.
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