You’ve been checking your tomato plants every day, waiting for those stubborn green tomatoes to finally turn red. But some seem perfectly happy staying green, no matter how long you leave them on the vine. Whether you picked them early to keep pests away or brought them indoors before a frost, you may still be able to enjoy them ripe.

Green tomatoes are edible and have a tart flavor and firmer texture that work well in certain recipes, including pickled green tomatoes. But if you’re hoping for the sweeter flavor of a ripe tomato, a few simple ways can encourage them to change color after picking.

First, take a look at the tomatoes you have. Those that have reached most of their full size and feel slightly soft when gently squeezed have a better chance of ripening indoors. Very small, hard green tomatoes may never turn red, regardless of which method you try.

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Wrap them in newspaper and place them in a box

If you have a pile of green tomatoes, a cardboard box is an easy way to keep them together while they ripen. Wrap each tomato loosely in newspaper and arrange them in the box so they aren’t pressing against one another.

Keep the box in a warm spot indoors, ideally around 70°F. Check the tomatoes daily for signs of color change, and remove any that begin to rot so they don’t spoil the others. Some may start changing color within a week, while others will take longer.

You can also place a ripe apple or banana in the box. Both release ethylene gas, which helps encourage ripening, although your tomatoes can still ripen without them.

Try a paper bag for a smaller batch

Don’t have enough tomatoes to fill a box? A paper bag works well when you’re trying to ripen just a handful.

Place the tomatoes inside without overcrowding them, then fold the top of the bag loosely closed. Leave it on your kitchen counter or another warm spot and check the tomatoes every day or two. As soon as one ripens, take it out and let the remaining tomatoes continue to develop.

This method is especially handy when you’ve picked a few tomatoes that were almost ready but still needed a little more time to turn red.

Find a warm spot near a window

If you’d rather keep your tomatoes where you can see them, arrange them in a single layer near a window or on a countertop in a comfortably warm room. You don’t need to put them in direct sunlight; warmth is more important for ripening, and intense sun can make the fruit too hot.

Leave a little space between each tomato and turn them occasionally so you can check for soft spots or signs of spoilage. This approach may take longer than keeping them in a box or bag, but it makes it easy to spot the first hint of red.

Check your tomatoes often

No matter which method you choose, don’t tuck your green tomatoes away and forget about them. Check them regularly, remove any that begin to spoil, and bring the ripe ones into the kitchen as they’re ready.

Not every green tomato will ripen after picking, but giving the more mature ones a warm place and a little time can help you get more juicy red tomatoes from the harvest you already have.