Number One: You can definitely pick any and all the ones with slightest suggestion of color(color break) and have them ripen inside(away from direct sun). This, according to the experts(and my own tests)is not going to affect the taste.

Number Two: With the rest, that are still green and do not show any color, leave then on the vine, while there is no frost in the forecast. Then just before the frost, you can do several thing. You can pull the plant and hang it upside down , in garage for example. You will be amazed that a lot of those maters will start getting red. This is especially possible with cherry and small tomatoes.

Or you can try kitchen counter with bigger ones. The very small green ones would make good tart pickles.

This post was edited by seysonn on Fri, Sep 6, 13 at 22:51

Leave them on as long as possible. You can use 1 or 2 as fried green tomatoes.
John A

Any that are almost ripe or even semi-ripe should have already been picked. Nothing is gained, and much can be lost, by leaving them on the vine once color break happens.

The fully green should remain on the vine as long as possible.

Dave