I gots the quarantine scurvy and needs 'em bad...



:

I once thought that everybody knew the box trick, found out that many do not.

But yah, it was a nice surprise.

I have been harvesting nonstop since then. About 5% have rotted overall. They are now at the point where most have thick skins, but that just makes them easier to peel for sauce etc.

And we had fresh tomatoes right up to Christmas.

(My Mom was glad when they were gone)

You can't get that real tomato taste from supermarket tomatoes.

cover with a couple newspapers and then add another layer of smaller tomatoes.

It is best to select only unblemished green tomatoes with no breaks in the skin and of more or less normal shape.

The longest ours lasted was till after Thanksgiving. There are always one or two that "go bad", but most ripen just fine in our Dad cool basement pantry.

To have edible garden tomatoes this late is fantastic! You must have done something very right.

but I've never made the time or effort to do this. These were just "regular" varieties...as opposed to some judged to be "long keeper" varieties...?