Totally green tomatoes do not ripen up well at all, even when they do ripen up, which is not that often.

Mature green tomatoes with a blush of color at the bottom third usually will ripen up OK.

Ripening up on the counter is better than putting them in a bag as so many folks suggest b'c when you put them in a bag all you're doing is trapping the natural ethylene gas produced by the tomato in a closed space and that's what hastens ripening.

And if you remember that most winter tomatoes are picked close to green and artificially gassed with ethylene in huge chambers you should know why I say to avoid doing the same at home.

Carolyn, who is not sure why your thread title says BER and wilted leaves when your question is about ripening green tomatoes. ( smile)