What variety is that tomato ?

There is a chance. You could slice a couple of green ones in half to see how well the locular cavities are developed ( the gelatinous areas with the seeds). If they are well developed ( not a solid mass with no gelatin or fluid) then they are very close to mature and likely will ripen very soon.

Looks to me like you will get a few ripes anyway. Good Luck.

In cooler temperatures, the tomatoes ripe (much) slower than in warmer temps.

Yes Daniel, the OP is aware of that hence the question. The only unknowns are how far along are they and what will the temps be in the next week or 2.

ooops, you're right dbrown2351.

Anyway, what's important - imo - is the variety: if it's a medium season tomato (60-70 days) it might ripe. If it's a long season tomato (80-90 days), it will not ripe.

The forecast looks pretty nice for Portland, OR, so it might be hope...

Sey will know better than anybody...

I am in Seattle WA area.

Although our FFD is sometime around mid November but September is the last hope for tomato ripening.

In normal summer weather it takes about 30 days for beefsteak type to ripen from pea size stage . Small fruited ones should require shorter time.

So It depends on how the weather will play in September and early October. I am betting that any green tomatoes of cherry size and bigger should have a chance.

At the slightest suggestion of color I will pick them and bring them inside. They should ripen inside faster than outside.

Sey