Lesson learned! Next year will plant a month earlier or pick an earlier variety

Wow, if you found a magic technique or ingredient to make tomatoes grow faster, you could patent it and make bazillions off of the commercial produce industry.

But be careful about this "ripen off the vine" business. Tomatoes are pretty much flavor-ripe when they first blush (and when the whole tomato has some color, not just one side). Making them bright red-ripe isn't really connected with making them flavor-ripe. Especially true for heirlooms. But if you won't settle for less than bright red-ripe, then ethylene, and vegetable skins that release it, will help convert green chlorophyll into red lycopene in the skin.

I used to grow canning tomatoes commercially. We sprayed the plants with a hormone, Ethylene.

Yep understood on the flavor ripe vs color ripe bit. Thanks for the input

Phosphorus is supposed to increase plant maturity speed (but if you already have enough, I don't know whether it'll help to add more as to that or fruit ripening; I did give some extra to a melon one time, in hopes that it would speed ripening, and whether it was coincidental or not, it ripened shortly afterward). If it's cold, warmer temperatures might help (interestingly, phosphorus is also less available and more important when it's cold, which is probably why a lot of leaves on various plants start looking purple-ish when it gets cold).

However, if you're into environmentalism, you might have some objections with most supplemental forms of phosphorus.