but the truth is I just didn't feel like making any of them! Not wanting to waste the tomatoes either, I decided to ripen them indoors.
This method is super easy. You will however lose a few that go bad before ripening, but in this batch I'm showing you today I think I threw out 5 or 6 little ones total. The remaining all ripened just fine indoors.
The basic idea is to pick them, lay them flat in a warm but out of the way place (not so out of the way that you forget about them, though!) and let the warm indoors turn into a sort of "hot house" to help them ripen.
You'll always have a few that just won't ripen (the 5-6 that I lost), but the remaining bunch will ripen at different lengths of time. I believe the last of mine ripened at about the 3 week mark, but your time will vary some.
1) Pick them: here's mine fresh off the vine:
2) Lay them flat on a cookie sheet, or box lid in a warm out of the way place (ok mine are on my kitchen table, so not really out of the way!)
4) As they ripen, wash them and use them!
Here's a look at my tray of tomatoes every few days or so. I just kept removing the ripe ones, turning the remaining ones, and remove them as they turned ripe.
Final Product: Canned Spaghetti Sauce