Sure they are still good for canning.

The National Center for Home Food Preservation specifically says to "not can tomatoes from dead or frost-killed vines". And this article from Michigan State University Extension goes into more depth. https://www.canr.msu.edu/news/remember_to_acidify_tomatoes_when_canning

Whether you still want to can them or not is your choice.

Rodney

Well, the plants aren’t dead and there arent tomatoes on those sections that did get nipped by frost so the ones on the living plants should be fine then?

Pressure canning will be totally fine. It kills any pathogens.

Oldschool canning with a crock and fermentation could be risky.

My old memory is you try and pull the tomatoes before the frost hits. I ate a lot of pickled green tomatoes back in the day. However, I'm not sure what the scientific reason behind that would be . . . the MSU info. states don't can diseased or otherwise compromised tomatoes. If it was a hard frost and the tomatoes froze and then got all soft upon thawing, I could see potential problems . . .