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As my tomatoes mature indoors, it appears that some are turning red and some aren't. Was I right in the first place. Stayed tuned. The taste is ok but definitely not as good as vine ripened. Rotted places are showing on some fruit. This condition and the taste may be related to the fact these weren't harvested until after the freeze had burned the foliage.

every year i glean the last of my green tomatoes at thanksgiving to take up to my (now 90yo) dad.

the 1/4" and 1/2" green cherries are immediately put in the jar with whatever he is pickling at the moment, which is frequently cukes, or okra.

larger greens (plum or romas, sometimes yellows) are held on the counter and added to salads...usually tart, but hold texture and flavor well (if not frozen before picked)

the gleaning usually happens a week or two ahead of any serious(dallas area) frost.

the benefit to me is that i don't have to use my limited counter-top space for ripening tomatoes, and, i usually score a jar of pickles at Christmas.