Tomatoes will ripen if left to sit for a few days at room temperature.
Most cooks have had the disappointing experience of buying tomatoes that look good, but turned out to be hard and flavorless. Fortunately, tomatoes will continue to ripen and soften if they are stored correctly. They will never rival vine-ripened tomatoes in freshness and sweetness, but can be coaxed into improving significantly over the course of a few days.
Instructions
1. Store tomatoes at room temperature, rather than in the refrigerator. Refrigeration breaks down the enzymes that promote ripening, so under-ripe tomatoes will not soften any further under refrigeration. Tomatoes that are refrigerated before ripening will also develop an unpleasant mushy, grainy texture.
2. Ripen tomatoes in an enclosed space with another fruit or vegetable that produces high levels of ethylene gas. Most fruits produce ethylene as they ripen, and it has the effect of speeding the ripening process of surrounding fruit or vegetables. Most tree fruits such as pears, peaches, apricots and especially apples are high ethylene producers. Place underripe tomatoes in a paper bag with an apple or other fruit, and roll down the top to contain the gas.
3. Place tomatoes in direct sunlight when they are almost ripened. Direct sunlight speeds the ripening process; but once ripe, the tomatoes must be used almost immediately or they will spoil. For that reason, do not place tomatoes in the sun until the day before you plan to use them.
Tags: ripening process, room temperature, tomatoes will