Originally Posted by BreezyCooking
The problem with using ethylene gas (natural or unnatural) to ripen your tomatoes is that they really don't taste much better than the ethylene-gas ripened tomatoes you get at the supermarket. Same goes for tomatoes that people pick & ripen on windowsills or wrapped in newspaper in their basement.
i disagree. it's all in the timimg.
the reason that store bought tomatoes are flavorless is because they are picked far too early, still very green, and then forced to ripen by use of gas and environmental conditioning. harder, light green tomatoes are easier to harvest and ship.
if you take a tomato from the vine that is the slightest bit orange or red, or even a very dark green just before the color changes, you will still get a relatively flavorful when ripened on the window sill, or more expediently in a paper bag with a banana.
of course, letting it ripen on the vine completely is best for flavor, but you avoid cracking while still getting good flavor by picking shortly after the tomato changes to orange-ish. this also allows to plant to use it's energy to produce more.
just don't refrigerate any kind of tomato.