>>8422295I don't know, depends on how green the tomato is, I suppose. Just let it do its thing and that should be it. You might have more chances of the tomatoes successfully ripening and not going rotten if they've turned at least a bit green, I noticed the ones that were still that sickly white-green colour had less chance of turning good.
Also, if you have several tomatoes together, you MUST check on them daily and throw away any that are starting to turn brown or black because otherwise all of them will go bad.
Just put your tomato on a plate or in a bowl and keep it on a kitchen shelf or somewhere else by a window, but probably not somewhere where it would be under constant direct sunlight, just in a light space.
