Before the first frost set in I picked a bunch of super really green tomatoes from my garden. I know that you can finish ripening a tomato on your window sill, but I wasn't super if that would work with these because they were just so very green. But there was like 10 of them, and I wasn't going to just let the frost get them.
Well, good news, really green tomatoes will, in fact, ripen on your window sill. It just takes FOREVER. At least mine did. But eventually I had juicy red tomatoes, and I had TEN of them at one time.
Some people might be able to use 10 tomatoes quickly enough without them going bad, but no matter how much I try my family just aren't big tomato lovers. (Sometimes my boys claim to love them, but that's when Venus is in retrograde and the north star points west, or in other words, it's RARE.)
So I had to do a little tomato saving trick that I learned from a friend a few years ago and I wanted to pass it on to anyone else who ever finds themselves with too many ripe tomatoes at one time:
And there you have it. You can easily save your extra tomatoes before they go bad.
Plus it makes cooking super duper easy later because you don't even have to remember to thaw the tomatoes out before using them - just open a frozen baggy toss them in the pan while you're cooking sauce or whatever. They thaw and cook quickly.