How Long Does It Take a Tomato to Ripen?
Quick Answer
A green tomato takes about 1–2 weeks to ripen at room temperature. On the vine, a tomato ripens roughly 20–30 days after the fruit first sets, depending on the variety.
Duration by Type
Varies by variety and heat
Ethylene speeds ripening
Step-by-Step Timeline
Quick Answer
An unripe green tomato picked off the vine usually ripens in 1 to 2 weeks at room temperature. On the plant, a tomato takes about 20 to 30 days to go from a newly set green fruit to fully ripe and red. Warmth and ethylene gas — not sunlight — drive ripening, so a warm countertop works better than a sunny windowsill.
Tomato Ripening Time by Method
| Method | Time to Ripen | Notes |
|---|---|---|
| On the vine (fruit set to ripe) | 20–30 days | Varies by variety and heat |
| Countertop at room temperature | 1–2 weeks | Best for picked green tomatoes |
| Paper bag with a banana/apple | 3–7 days | Ethylene speeds it up |
| Cardboard box, single layer | 1–2 weeks | Good for a large harvest |
| Windowsill (sunny) | 1–2 weeks | Sun is not needed; can cause soft spots |
Ripening Time by Tomato Type
| Tomato Type | Days from Fruit Set to Ripe |
|---|---|
| Cherry / grape tomatoes | 15–25 days |
| Standard slicing tomatoes | 20–30 days |
| Large beefsteak tomatoes | 30–45 days |
| Roma / paste tomatoes | 25–35 days |
How Tomatoes Actually Ripen
Tomatoes are climacteric fruit, meaning they continue to ripen after being picked, driven by the natural plant hormone ethylene. This is why you can harvest tomatoes when they first show a blush of color (the 'breaker' stage) and let them finish indoors. Contrary to popular belief, tomatoes don't need sunlight to ripen — they need warmth (around 65–70°F / 18–21°C) and ethylene.
Factors That Affect Ripening Speed
Temperature
Warmth is the biggest driver. Ripening slows dramatically below 55°F (13°C) and stops in the refrigerator. The ideal range is about 65–70°F.
Ethylene Exposure
Storing tomatoes near ethylene-producing fruit like bananas or apples — especially in a closed paper bag — speeds ripening significantly.
Variety
Small cherry tomatoes ripen faster than large beefsteaks.
Ripeness at Picking
A tomato already showing color (breaker stage) finishes in a few days, while a fully green mature tomato takes 1–2 weeks.
How to Ripen Tomatoes Faster
- Put them in a paper bag with a ripe banana or apple to concentrate ethylene gas
- Keep them at room temperature, around 65–70°F — never in the fridge
- Store stem-side down in a single layer to reduce bruising
- Don't wash them until you're ready to eat; moisture invites mold
- Separate any damaged fruit so one rotting tomato doesn't spoil the batch
- At season's end, pull whole plants and hang them upside down indoors to ripen remaining fruit
Storage Tip
Once ripe, tomatoes are best kept at room temperature and eaten within a few days. Refrigeration halts ripening and dulls flavor and texture, so only refrigerate fully ripe tomatoes you can't use in time — and let them return to room temperature before eating.
Bottom Line
Expect about 1–2 weeks for a green tomato to ripen on the counter, or 20–30 days on the vine. Keep them warm, add a banana to speed things up, and skip the fridge until they're fully ripe.
Pro Tips
Tomatoes ripen with warmth and ethylene, not sunlight — a warm counter beats a hot windowsill that can cause soft spots.
— University of Minnesota Extension
Add a ripe banana or apple to a closed paper bag to concentrate ethylene and cut ripening time to a few days.
— Michigan State University Extension
Never refrigerate unripe tomatoes — cold stops ripening and ruins texture and flavor.
— University of Minnesota Extension