Tomato plants usually fruit throughout the months of July and August, depending on when they were sown and the variety.

Weather is also a huge factor and, with the UK summer, many crops haven’t had time to ripen.

In his latest blog post, Monty wrote: “Tomatoes ripen best when the temperature is between 26C and 30C so this summer was too hot for them. If grown under glass many have stayed green much longer than in a cooler summer.

“However, by September the heat is running out and inevitably we are all left with green tomatoes that are never going to ripen.”

He went on: “However, if you pick them, either individually or on the vine, then put them in a drawer with a banana and they will ripen and turn red.”

Bananas release ethylene, a hormone associated with the ripening of fruit, which will help to speed up the process.

This is why bananas ripen very quickly themselves, and ripen other fruit fast when placed near them.

Apples also give off the same gas, but bananas tend to be cheaper to use and they will turn brown in the drawer or bag.

Gardeners should check the drawer regularly and remove the tomatoes as soon as they have ripened and turned red.

The Royal Horticultural Society (RHS) added: “At the end of the season, lift outdoor plants with unripe fruit and either lay them on straw under cloches or pick the fruits and place them somewhere warm and dark to ripen.”

Brits can also place the tomatoes in a paper bag to speed up the process but do be careful not to bruise or squash them.

The RHS continued: “Tomatoes are best eaten as fresh as possible. But if you have too many, then fully ripe tomatoes can be kept in a fridge for a week or so, to prevent them from going mouldy.

“Try not to keep them in the fridge for too long though, as the texture can deteriorate. Bring them back to room temperature before eating, to enjoy the full flavour.”