I pick them as late as poss, put them in trays in the shed and take a tub full home at a time to ripen indoors in the warmth and use them as they do. Like that I can keep going till up to xmas or beyond. I always use some green for chutney and I've got some in the freezer but sliced and weighed ready for more chutney later (love the stuff). This year I've grown some plum toms too which have cropped well, so I've been skinning those and freezing. If I get a glut of ripe toms it's soup, ketchup and pulp in the freezer.