How to ripen tomatoes

After being subjected to tasteless tomatoes for too long, food lovers staged a scarlet rebellion in search of the sun-kissed specimens of their childhood. Half lament, half war cry, letters to editors around the globe bemoaned the demise of the soft, juicy sun-ripened tomato.

Taste had been sacrificed in the name of efficiency – hard, unripe produce being much easier to transport and store. Luckily, canny providores took note and so we saw the rise of the vine-ripened truss tomato. If these are unavailable (or too expensive), there is a simple way to hasten the fruit’s journey to the table: tomatoes produce ethylene gas, which acts as a catalyst for ripening. Simply wrap unripe tomatoes in newspaper to trap the gas until they are bright red and slightly soft.

Click here to learn more about Tomatoes.

Photography: Scott Hawkins. Styling: Aimee Jones.