Tomatoes may be the stars of summer salads, but they still have plenty to offer once autumn arrives. As the days shorten and the harvest winds down, these fruits (yes, they’re fruits!) bring colour, flavour, and versatility to cooler months. Here are three tomato facts to enjoy in autumn:
- Green Tomatoes Don’t Go to Waste
In autumn, many tomato plants are still heavy with fruit that hasn’t had time to ripen. Instead of discarding them, green tomatoes can be used in chutneys, pickles, or fried as a tangy side dish. They store well when preserved and are a great way to capture the last of the season in jars for winter.
- Tomatoes Continue to Ripen Off the Vine
Even after being picked, tomatoes can ripen indoors thanks to ethylene gas – the natural plant hormone they release. Place underripe fruits on a sunny windowsill or in a paper bag with a banana or apple to help speed things along. This trick is especially handy in September and October when cooler nights slow down ripening outdoors.
- Autumn Tomatoes Are Packed with Goodness
Late-season tomatoes may not always be as sweet as midsummer ones, but they’re still loaded with nutrients. They’re an excellent source of vitamin C, potassium, and lycopene – an antioxidant linked to heart health. Using them in warming soups, sauces, and baked dishes makes it easy to enjoy their benefits well into autumn.
Whether you’re simmering them into a rich ragù, preserving them for the pantry, or experimenting with green tomato recipes, tomatoes are far from finished when autumn rolls in.
