Serious Eats: Talk

Keeping Green Tomatoes

A friend just gave me about 10 pounds of green tomatoes.

I have no problem turning them into green tomato chutney, but I will not have the time to do it until the weekend (the recipe I have takes about three hours to cook, plus the time to hot process and I simply do not have four-plus free hours any day during this week).

How do I make the tomatoes stay green until the weekend? My current thought is either to set them out in a single layer in on a towel on the bottom of our wine unit (where it should be a nice consistent 55 degrees) or to put them on the floor in the back bedroom of our finished basement (where it should be in the mid-60s most of this week if I close the door).

Suggestions?

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