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To help green tomatoes ripen steadily, start with full-sized mature-green fruit, keep it indoors at a moderate, fairly steady temperature, and arrange tomatoes in a single layer with space between them. Check often and remove fruit as it ripens. Light is not needed; a paper bag is optional for a few tomatoes you want to ripen faster, not a proven way to make an entire batch ripen more evenly.
Choose tomatoes mature enough to ripen
Green tomatoes can ripen after picking, but the best candidates are mature-green fruit: full-sized and developed, sometimes with the blossom end beginning to lighten. Minnesota Extension notes that mature-green tomatoes may ripen satisfactorily; fruit that is uniformly dark green is more likely to be too immature to develop good flavor. In hot weather, Illinois Extension advises picking once the green starts to lighten or blush. If a killing frost is approaching, harvest desired mature-green fruit before it arrives.
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Sort the harvest before storing it. Set aside sound, mature-green tomatoes for ripening. Do not count on very small, clearly immature fruit or damaged tomatoes to ripen well.
Sources: University of Minnesota Extension; University of Illinois Extension; University of Illinois Extension, August 29, 2025.
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Keep them at a suitable temperature
For ordinary indoor ripening, Penn State Extension gives 63–70°F as the optimum range for mature-green tomatoes. Temperature guidance varies with the method and goal: Illinois Extension recommends 60–65°F for individually paper-wrapped tomatoes intended to ripen slowly, and 70–75°F for finishing tomatoes indoors after hot-weather picking. These are context-specific recommendations, not a single universal setpoint.
Avoid places that swing between chilly nights and hot daytime sun. Penn State says mature-green tomatoes do not ripen normally above 80°F or below 55°F. Illinois Extension also warns that temperatures over 80°F can cause tomatoes to spoil quickly; heat may soften fruit while delaying color development.
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Sources: Penn State Extension; University of Illinois Extension.
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Arrange the harvest for gradual, even attention
Place unwrapped tomatoes in one layer, leaving space so the fruit does not touch. A counter or shallow tray can work; a special container is not required. Minnesota Extension recommends this setup and frequent checks as tomatoes ripen over the next few weeks. Keep them out of direct hot sun. Light is unnecessary for ripening.
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- Choose an indoor location that stays within a moderate temperature range.
- Lay mature-green tomatoes in one layer with a little space around each one.
- Inspect daily or every few days. Remove spoiled fruit, and take ripe tomatoes for use.
Source: University of Minnesota Extension.
Choose a method based on how quickly you want them to ripen
| Method | Setup and intended pace | What the guidance establishes |
|---|---|---|
| Open, spaced single layer | Room temperature, fruit separated; gradual ripening | Minnesota Extension says tomatoes ripen over the next few weeks and should be checked often. The cited guidance does not specify a narrower temperature. |
| Individual paper wrap | Wrap tomatoes separately and keep them at 60–65°F for slow ripening | Illinois Extension says they continue ripening slowly over several weeks. |
| Perforated paper bag | Put a few tomatoes stem-end up in a paper bag with several holes; fold the top loosely and check daily | Illinois Extension gives one to five days, depending on how under-ripe the tomatoes are. It does not establish that bagging makes a batch ripen more evenly. |
For the bag method, an ordinary household paper bag is sufficient. Treat it as an optional aid for quicker ripening, not a guarantee of uniform timing or improved flavor. Source: University of Illinois Extension.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Do not refrigerate tomatoes that still need to ripen
Refrigeration slows ripening, so it is not the right choice when your goal is to bring green tomatoes to maturity. Illinois Extension says flavor and texture begin to deteriorate below 54°F. It describes refrigeration as an option for extra-ripe tomatoes when the aim is to slow further ripening.
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Source: University of Illinois Extension.
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