If the scald is bad enough that the skin eventually gets broken, mold could set in. If not, or mold does not set in, the tomato can be eaten just fine. Just cut off the scalded parts, which will be unappetizing. I would pick those tomatoes at first sign of blush and then finish ripening indoors to minimize risk of mold/rot (although those can happen indoors, too). No idea whether the scalded parts can be eaten green and fried. It won't hurt to try and see--as long as those burnt parts aren't actively moldy and rotting, there aren't any toxins or harmful substances in those parts. It's just a question of whether or not they taste nasty.

You can try cutting it off. As hot as it's been here, the sun scalded tomatoes I've had have been literally cooked - texture like a stewed tomato. I've been pitching them into the compost unless the back sides are still firm.

I agree that bringing them in when they blush is the safest bet if you have naked plants. Unless you like sun-stewed tomatoes ;)

I just went out and picked a few. They are on the counter ripening. Thanks for the good advice!