i hope so! the darker ones may have some great caramelized notes to them (plenty of umami!)...
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A week is longer than fermentation usually takes, especially under warm conditions. You might want to examine the seeds closely for signs of sprouting. And I get that about mold. There is also the possibility of fruit flies being attracted by the odor, and I don't want to chance bringing them into a house full of tomatoes. I ferment seeds in the garage for those reasons.
That's a shame. Apart from maybe a dozen tomatoes that were split, I've had no issues with these later fruits. I would think that white vinegar might be a better anti-fungal than bleach to use on edible fruit, but could be just as effective.
I am curious about this. Do you by any chance have a photo of the white spots flowerbug?
Cool wet weather sometimes causes that here. Not (yet) this year though, my tomatoes are still producing heavily. Even when that blight appears, it is usually well after harvest started, and only a minor disappointment. But occasionally there is a tomato that was planted late and/or long has a long DTM (like some of the larger slicers) and the plants get wiped out with a full load of green fruit... fortunately a rare occurrence.
if they are small we can cut them away, but usually they are rapid developing and the fruit spoils.
