I don’t know about making you sick, but I doubt they would taste very good. Once they have frozen, they won’t continue to ripen, and the texture of the tomato “meat” will have changed.

On the other hand, if your plant is still alive and there are tomatoes there that were not frozen, then those will be fine to eat. You might want to pick any of those and bring them inside to ripen.

Best wishes!

Gail

Green tomato pie is yummy, but there’s only so much you can eat if it.

So, if your tomatoes were at least in the turning stage (not still all green but starting to turn, even if it’s not their final color), then yes, you can bring them inside and let them ripen.

First, check over the tomatoes and discard (or make into fried green tomatoes or green tomato pie) and that have a blemish.

Take some newspaper and line a box. Nestle each tomato into its own sheet of newspaper and put them in the box. Then put the box in a cool place (around 65 degrees is ideal).

You’ll probably lose some of the tomatoes to decay, but most should end up ripening fine.

Just remember — a tomato ripened this way won’t be like one that ripened on the vine. But it should still probably taste better than a store-bought!

My question is this:

Will any of the green tomatoes go ahead and ripen if stored indoors, AFTER a frost?

I would like to have sliced fresh tomatoes into the winter as long as possible, but was hit last night with an unexpected first frost of the season.

Thank you,
Chester