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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.
andyp-
can anything stop the blight?
I've been spraying diluted milk on various things as a mild anti-fungal, but read somewhere it can cause other problems in tomatoes. the garden really does seem riddled with fungal spores of all kinds but the milk seems to be helping a little. -
Cheers. They're on a windowsill so appear to have avoided the blight.
hoefla
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?