I set mine in a single layer, stem end down, in a short cardboard box, put a sheet of newspaper over them, and place them in a 55-70 degree area in our house. It is not dark where I put them. I do not wrap them individually. If I want fast ripening they go in the warmer areas. Cooler areas give slower ripening. Check them twice a week or so and remove any that develop mold or soft spots. Set them on a surface that will not be damaged if you are like me and might forget to check them twice a week since some bad ones will leak through the cardboard if you leave them too long. Not all will make it to ripe before they go bad. Move the ones that are close to ripe into the kitchen where you can see them daily and remember to use them. Right now I have 3 large boxes of green cherry tomatoes sitting on some seldom used stools. When I checked this afternoon, a few had soft spots so I removed them. It looked like they got frost nipped before I picked them. Some others were breaking color and they are now setting on the counter for another day or two. I expect they will ripen until at least Thanksgiving. They do not taste like August ripened tomatoes, but they are as good as most from stores.

Thanks NG. I didn't think it had to be totally dark but I can make it pretty dark if I cover with a sheet. I have no shortage of big cardboard boxes with all the moving I have done! Great idea.

Edited to add that it was right before frost and a huge harvest of green cherry tomatoes in the heirloom vegetable garden at BNC that got me started on a lifelong canning hobby. Green tomato pickles were the first thing I ever canned. That's why I know a lot about green tomato canning products. I just don't end up eating a lot of the other stuff like pickles or chutney.

We had a bunch of Cherokee Purples that ended up off the plant due to issues with the plant and winds knocking the plant over and some subsequent klutzy manhandling of the plant. We put the tomatoes in a bowl while they were super green and as they showed hints of ripening made sure they weren't heavily stacked on one another. We lost some to bad spots (probably from being hurled to the ground when the plant fell/broke), and the really small ones had weird textural issues and no shine, but the majority ripened nicely sitting on the table/counter. We also had some pretty green Shimmers picked (when high winds or frosts were predicted) and ripen nicely in cereal bowls on the table. There's a bunch doing nicely like that now from when we cut the plant back after breakage and cold damage from tarping and borderline frost. We sort by ripeness and monitor for soft spots/bad tomatoes. Green ones can be more stacked as they're less delicate, but we generally avoid lots of layers.

Editing to add: the table they're sitting on is probably around 65°F to 68°F depending on how much we're letting the furnace run.

I have them covered in plastic in the garden right now and am pulling them bit by bit. Some are ripe but many are not. Just does not get warm enough under there anymore for them to ripen outside I think. I have been trying to get a few to ripen inside on the kitchen counter but it is a very slow process. I keep my house at 65 . . .

I rigged a little greenhouse in the large walk in shower to start them this spring, it has a little space heater in it. Maybe I'll see about finishing them off in there with the space heater. We never use the shower, we have another bathroom.

Then there' always Fried Green Tomatoes. Yum.

NG's advice is sound. I have a lot of green tomatoes & peppers stored in my unheated garage, which right now is basically a refrigerator. ;-) Like you, I have already exhausted all of the uses for green tomatoes, although DD might still use a few. They are stored in the large plastic strainer baskets that I often find in Oriental markets. When the garage gets close to freezing, I will move them to shelves in my greenhouse, which has a heater to keep from freezing. Some will spoil, but I expect to still have a few tomatoes & peppers in December.

Just a couple suggestions. After you pick the green tomatoes, wash them & dry them thoroughly. Before storage, sort them, separating any with cracks, deformity, or discoloration - especially any which have been in contact with the soil. Those would be the ones most prone to spoilage, so if you want to keep them, store them separately from those without flaws. Tomatoes need a little air circulation during storage to discourage mold, so don't stack them deeply, and avoid using non-porous surfaces. Check them frequently, and use or remove any that show signs of spoilage.

I have not ever had fried green tomatoes so now is the time to try. And I'm actually starting to rethink maybe making pickalilli. I was wanting some today on a tostada I was making . . .

I tried fried green tomatoes for the first time this year and highly recommend them. I had them with blue cheese with blue cheese dressing and thought it was great. My wife thought they were great on their own.

One think I notice is that it makes a difference if the tomato is fully green as apposed to one that has just a hint of pink to it. I found the fully green tomatoes much better (but that is my opinion).