How to tell it is ready

Ripe tomatoes show full red, pink, yellow, orange, or purple color, depending on the variety, with little or no green left at the blossom end. The fruit should feel firm but give slightly to gentle pressure, not hard and not soft or wrinkled. Size should match the normal size for the variety. A ripe tomato usually separates easily from the stem with a light twist.

How to harvest

Hold the fruit in one hand and support the vine with the other to avoid tearing stems. Twist gently until the fruit snaps free, or use clean pruners for varieties with tough stems. Avoid pulling hard because that can break clusters or crack fruit. Harvest regularly to keep plants producing and to reduce splitting and overripe fruit.

Timing

Most tomatoes begin harvest about 60 to 90 days after transplanting, depending on the variety and weather. Pick in the cool part of the morning once dew has dried, or later in the evening during hot weather. Main harvest runs from midsummer until frost in most US gardens.

After the harvest

Handle ripe tomatoes gently to prevent bruising. Let mature green or partially colored fruit finish ripening at room temperature. Fully ripe tomatoes keep best at cool room temperature for short periods, not in a very cold refrigerator unless they are close to spoiling.

Tips

Frequent picking improves quality and encourages continued set on indeterminate types. Do not wait for fruit to become very soft on the vine because flavor and texture decline quickly. If cracking starts after rain, harvest fruits as soon as they show mature color.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.