My inside blushers will ripen up inside a-ok as long as there are no blimishes on them. Any cracks, splits, or tiny insect bites will become bad spots/rot as the tomato continues to ripen up. Your yellow cores are another matter of which I have no guesses.

Can you not just leave them to ripen on the vine? The only time I harvest 'blushing' or unripe tomatoes is if cold weather threatens.

Out of curiousity... what are you doing with the frozen ones? I ask because I freeze mine whole and when it's time to use them, the skins slip right off and the core often can squish off the meat or require little cutting.

Anywho, yellow core. Are you in an area that was seeing some of the over 90's day and barely hitting low 70's nights for a streak? That can contribute a lot, they don't ripen up quite right when it don't cool down enough in the night and too much hot sunny days. They like it hot, but can go blech with the heat too. If you were seeing bloom drop or slow/stopping of blooms during the time your fruits were growing, you might have seen the temps that can cause core issue. Inconsistant watering (often hand in hand with the summer hots) also can contribute to it- on it's own and because it interferes with proper nutrient uptake.

I let my romas go past blush, some of my hearts too. They seem to tend to be better if I let them ripen on the vine longer than some beefsteaks or juicy plums.

Thanks everyone. Yes, it's been close to 90 a lot and we've had very little rain. I do try to water them every other day. They are in raised stocktanks and they dry out sooooo fast. Plus, I didn't get around to putting stuff under them to reduce drying out. I picked them early because their leaves were dying....but I think I've learned that that doesn't matter. I guess I was afraid of more insect damage on them. Plus.....I've been so busy that I just wanted to plan the day I could freeze them. The strange thing about Romas is they look soooo red, even when they aren't completely ripe. I'll try not to do this next year. The leaves around them were dying from leaf spot...but I don't think that would affect their ability to ripen on the stems. When I brought them in early, I set them on the dining room table (on small wire racks with paper towels on the racks, and none of them seemed to have blemishes.).....so I don't know why a number of them just started to rot. Maybe they were mad at me for picking them too soon. ;)

After I take the skins off and remove those yellow cores, I cut them up and then smash them a bit and freeze, then use it in things like chili, and tomato soup.

Beesneeds......Hmmm....that sounds interesting just putting them whole in the freezer. Maybe I'll do it that way for the ones that haven't ripened completely yet. (I say that, meaning they still feel very hard, even though they are very red). Do you just wash them, and then put them in plastic bags for the freezer?

Yep, give em a rinse and let them dry first if you feel they need it. Then into a ziplock and I try to suck the air out- tends to allow the tomatoes to shift less in the bag. Not vacuumed, just air sucked out. When I need them, I pull them out and let defrost for a bit. Skins slip right off. This can work for peaches and plums too.

I tend to do this a lot with summer tomatoes when it's still too bleeping hot to do canning. Then I can use tomatoes as needed for squished things like chili and soup, and also do canning in the middle of winter when the extra heat and humidity can be welcome in the kitchen.