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got lots od green CHERRY tomatoes

jeanwedding. zone 6

12 years ago

can I use them like yall mentioned in the below post about green tomatoes.....

Got quite a few gallons waiting...

I have several more plants to go thru and cut off before another cool nite.....

I ONLY have cherry tomato plants. some are red some are pinkish some are light green and some are darker green

Do I use only the light green cherry tomatoes in recipes ? do I have to wait for the darker green tomatoes to lighten to light green before using.

I did not want to have to pull up the whole giant elongated plants...... and hang in garage.... You know how tall and wild they get....

Thanks

Jean

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Comments (3)

bejay9_10
12 years ago
I would pick the red ones for the refrigerator.

Pick the pink ones, and place in a light sunny location, they will ripen.

The light green could be fermented with a simple brine, garlic and a small piece of hot Thai-type pepper, in jars with brine bags on top to prevent scum and mold - allowed to "ferment" in a fairly warm room (70 degrees), until bubbling stops and taste test for doneness.

I have heard that folks have ripened tomatoes by placing them in boxes with shredded newspaper - picking as they ripen - haven't tried it personally.

Just my 2 c's.

Bejay
digdirt2
12 years ago
The size makes no difference. It is the pH of the fruit that poses the safety issues. pH rises as the fruit begins to ripen.

So if the recipe you use has a sufficient safe level of acid (vinegar or such) then you can mix them up any way you wish. If the recipe has a low level of acid such as vinegar diluted with added water or if it has other low-acid ingredients then you'd need to use only the fully green ones, the ones showing no color.

Or as Bejay said just let the ones with color just finish ripening and use them anyway you'd use other ripe tomatoes.

The fully green tomatoes are acidic but the pH of the tomatoes changes as it ripens so once it begins to blush (show any color other than green) it becomes a low-acid fruit and needs added acid accordingly.

Dave
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I have got tons of flowers on the cherries, quite a few on the BW and even CP and BR, not so many on others. Glacier looks a bit wilty as do Speckled Roman, and the BK have rolled leaves (see my thread asking). Just picked my first breakers - though they don't count since they are from plants my cousin started earlier - a BW and a CP. But lots of catfacing and Siamese-twinned tomatoes b/c of temp fluctuations (though I don't think we've had any really cold nights since June). And lots of withered dry flowers now too since it got hot again. They will produce when it's cooler, and I am following Dave's advice to pick at break/blush to avoid problems with critters, splitting, etc. by leaving them on the vine. Only way I know to speed ripening is to put them in a paper bag.
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drmbear Cherry
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I've used green cherry tomatoes just as I would cucumber (or squash) slices to make bread and butter pickles. It makes an awesome addition to a salad in the winter time.

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