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The sooner you eat them after picking, the better they taste. So pick the ripe ones when you need them, leave the unripened ones to ripen.
They'll continue to crop as long as it stays warm enough, but keep an eye out for blight, which will kill the plants. Any green ones left can be ripened on a windowsill or made into green tomato chutney.
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Hi because my tom's are on my allotment and sometimes I only get there at weekends I pick alot of them before their ripe, I just put them in a bold with the pears I've also picked early,
andyp
littleK
@aggi
My tomato plants have surprisingly not died and are now full of tomatoes. How do you tell when they are ready to eat? Do you pick them before they are ripe and allow to ripen after or just when they're red and ready?