Stepping into the produce aisle of your local supermarket, you’re likely to find a vibrant array of tomatoes, from juicy vine-ripened options to the more budget-friendly, pale-orange salad tomatoes. While the vine-ripened variety offers a burst of flavor, their price tag can be a deterrent. On the other hand, those cheaper salad tomatoes, often picked green and gas-ripened, can be a bit bland and tough. But fear not, there’s a simple trick to unlock the full potential of these supermarket finds and transform them into delicious, ripe tomatoes right in your own kitchen.
Many people opt for the classic windowsill method, placing their tomatoes in a bowl bathed in sunlight. While this can work, too much light can toughen their skins and accelerate spoilage. The key to successful tomato ripening lies in warmth. According to the BBC Good Food Guide, warmer temperatures are ideal, and the fridge is actually detrimental to the process, potentially causing a mealy texture. However, excessive heat can also hinder ripening, so avoid placing tomatoes in direct sunlight.
The secret weapon in this ripening process is ethylene gas, a naturally occurring plant hormone that triggers the transformation of starch into sugar, resulting in that sweet, juicy flavor we crave. Tomatoes, bananas, and avocados are all natural sources of ethylene. The trick is to create an environment where this gas can concentrate and work its magic.
Instead of simply placing tomatoes in a fruit bowl, try trapping them in a paper bag, cardboard box, or even an empty kitchen drawer. The enclosed space allows the ethylene gas to build up, accelerating the ripening process. To further boost the gas levels, add a ripe banana or apple to the mix. These fruits are known to release significant amounts of ethylene, acting as natural catalysts for ripening.
Remember to use a container that allows for some air circulation, preventing moisture buildup and mold growth. Keep your tomatoes spaced out to ensure even ripening. Depending on the initial ripeness of your tomatoes and the temperature of your kitchen, the process can take anywhere from a week to two weeks. Keep a close eye on them, as each tomato may ripen at a different rate. If you notice any signs of rot, remove them immediately to prevent contamination.
While some suggest using a jar for ripening, the BBC Good Food Guide recommends against it, as it tends to trap moisture, increasing the risk of spoiling. So ditch the jar and embrace the power of ethylene gas in a paper bag, cardboard box, or drawer to transform your supermarket tomatoes into ruby-red, sweet, and flavorful treats, even in the heart of winter.
