Are my tomatoes going to ripen?

beckstrous

Well, we have had one tomato that ripened and I got to eat it. It was lovely :-)

There are two more that have pretty much turned red, several going translucent, and plenty of green ones still.

I did not think we would be able to grow any tomatoes outside, especially not with our weather, so I am really pleased so far. However, it is 2.5 weeks until we get married and then we go away for 3 weeks so the tomatoes are going to have to race the clock!

Our potatoes are done and just sort of sitting in the ground waiting to be eaten. We've had a few so far and they have been really nice. As the foliage has all died I presume all the growing is done and there is no need to look after them as such now?

We also have squashes and carrots still growing, so I think I will have to ask my dad to water the plants when we are gone, or maybe give them to him for a little holiday!

There is also an aubergine about the size of a golf ball. If it manages to turn into a proper fruit I will be very chuffed.

KAAT_LADY

well my sub arctic tomatoes have benn ripe and are ripening for weeks now outside,, the others have been ripening for weeks as well as I have been eating them for that long

I may turn into a tomato I think

KAAT

Optimisticpair

~Chameleon~ wrote: »

Does anyone know to make sundried tomatoes? I'd like to do this if possible then bottle them in oil, as these are one thing I buy that can cost a fortune. If I don't find a way of preserving them soon, other than just making tomato based sauces, then I fear a lot will go to waste before we get chance to eat them

No, I didn't, but I know of a man who does - oven dried ones to bottle in oil
Antony Worrall Thompson recipe
Ingredients
18 ripe plum tomatoes
sea salt
6 cloves garlic, crushed with a little salt
8 tbsp chopped oregano
freshly ground black pepper
extra virgin olive oil
Method
1. Preheat the oven to the lowest heat setting. Slice the tomatoes in half horizontally and scoop out most of the seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, then rinse and dry.
2. Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray. Cook in a low oven at 100C/200F/Gas 1 for three hours or leave in the sun for up to two days, taking them in at night.
3. Place the tomatoes in a sterilized kilner jar and cover with extra virgin oil. Use in any recipe that requires sun-dried tomatoes.
from

http://www.bbc.co.uk/food/recipes/database/ovendriedtomatoes_72380.shtml
I'm enjoying all the tomato tips. Thanks.

wallbash

I hope I am not high jacking this post or going off topic

( who cares :eek: )
My toms are ALL starting to ripen at once , if I cut down the light ( in greenhouse)
and stop eating banana's , is there any way to slow down the ripening ?

Lotus-eater

I've not heard of stopping tomatoes ripening Probably not, once they have started. Stick in the fridge maybe, then finish off on the windowsill. Not something I would recommend.
Use them and make loads of tomato sauce for pasta etc. There is not that long before the end of the season anyway, be grateful