Fully ripened on the vine or pick them pink and let them ripen indoors. Lots of expert advice on the net. What do yall do?

depends on weather.

Early in the season I always let them ripen on the vine. The bulk of mine go into canned product so ripe and juicy works best for me. Late in the season I don't really do much as there are not enough to do the canning and ripening off the vine to me they taste more like the ones you buy in the store.

Bryce

Kids pick most of them when they're still orange and eat them before they even make it to the house. I wish they'd let them ripen a little more, but as long as they're eating them I do t really care.

Full red.

Depends, family grew tomatoes commercially for 50 yrs...You can pick them as soon as there is a dime size circular red spot on the bottom...These are called breakers, and it's the point of ripeness most commercial tomatoes are picked, because you have several days to get them shipped & displayed at market before fully ripened.

If you pick them as breakers, set them with the bottom facing up in a window sill, and they will ripen right up.

You can also let them ripen completely on the vine to eat right away, or pick them at any stage in between in the breaker/semi-breaker phase that will ripen in a matter of a couple to several days depending on how much ripening has already occured .

* A tip when buying tomatoes or peaches...If you can't smell the tomato or peach smell through the skin very well, then they aren't going to taste very well either.

Thank you!

Fully ripe for eating
Over ripe for canning

Wife picks the green for green fried tomatoes

X2

Both

ditto

if I want to eat one fresh I go lift up on the reddest ones and if it falls off in my hand perfect

otherwise pick anything I think might fall off by tomorrow

green can't get any more flavor sitting on the counter , just softer and redder