Tomato plants may still yield fruit for another few weeks in certain regions, particularly when grown in greenhouses or protected outdoor areas. Gardeners are advised to continue regular watering and apply a high-potassium fertilizer to support the plants as long as they remain healthy. Fruit should be harvested as it ripens to maximize yield.

However, as the growing season progresses, tomato plants typically enter the final stages of their life cycle. Leaves often yellow, and fruit may remain unripe, especially in cooler climates. In such cases, it is recommended to carefully lift outdoor plants and place them on straw in a warm, sheltered environment. This method allows the fruit to mature more fully off the vine.

Another common practice for ripening green tomatoes involves harvesting the fruit and storing it in a cool, dark place, such as a cupboard or drawer, ideally next to a ripe banana. The ethylene gas emitted by the banana can encourage ripening.

For gardeners facing a surplus of unripe tomatoes, preparing green tomato chutney offers a practical solution. The chutney is typically made by chopping raw tomatoes with onions, sultanas or raisins, and cooking apples before simmering the mixture with sugar and vinegar for one to two hours. Once cooked, it should be poured into airtight jars and allowed to cool. This condiment pairs well with meat and cheese and is often shared as a seasonal gift.