When the first winter storm was in the forecast I had plenty (more than 80 lbs) of unripened tomatoes. "Fry them" I heard. I tried fried green tomatoes years ago and even though everything fried tastes good it didn't even resemble a tomato in the end. So I asked every patient that sat in my chair if they were a gardener and if they answered "yes" my next question was "how do you ripen the green tomatoes?" 1. Wrap them in newspaper loosely in no more than 3 layers. 2. Place in a cardboard box and seal it up. 3. Store in a cool place. 4. Peek every 7-10 days 5. Cross your fingers.