This "tomato time-out" is mainly due to the plant using most of its resources, like water and nutrients, in addition to its manufactured photosynthetic products, to simply survive temperature extremes. More resources maybe partitioned to produce more roots in an attempt to access more water which causes the plant to suddenly cease to grow. Remember, the plants are attempting sustain all of their physiological processes, like cool its leaf tissues, and continue to grow in order to produce new blooms and new foliage, and also ripen fruit, all at the same time! That requires a huge amount of plant resources and energy when environmental factors are perfect, so imagine what that is like when the plant is trying to cope with an environmental stress of…oh let's say 98F and dry, hot constant winds blowing!
Tomatoes do not like cooler temperatures either. In fact, temperatures lower than 50F will cause a type of chilling injury. It may take 2-3 days for tomatoes to return to their previous levels of photosynthetic activity, even after just a brief chill period. For this reason, the best way to preserve the color and flavor of vine ripened tomatoes is to keep them in a cool place out on the counter instead of inside the refrigerator! As the environmental conditions experienced by tomatoes and bell peppers this growing season were reviewed, everyone suddenly realized that just having green tomatoes...is really a good thing!
• 6 tablespoons of red onion
• 2 red Serrano chiles, finely chopped
• ¼ cup lime juice
• 1 bunch of chopped cilantro (or ¼ cup)
2. Puree tomatoes in a food processor. You might need to do this in batches.
3. Mix ingredients together and serve.