You are welcome. At this point, the plant won’t be contributing anything to sustain the fruits, so harvest them all and eat as they ripen fully.
The ones that haven’t colored yet look to me to be in “color break” stage when they turn from hard green to dull green or almost pastel green, just before blushing. These may be able to ripen if kept with the ripe and ripening fruits since they will be releasing ethylene gas (like ripe banana)
I rinse all harvested fruits in tepid water to remove dirt, pollen, fungal spores, air dry, then put on paper towel -lined cookie cooling rack or in baskets for good air circulation in the kitchen, away from direct sun. Most sweet tomatoes don’t have long shelf life so eat within a week or so.
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