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A few days ago I read in the local paper that it's already time to pick the flowers off the tomatoes because they won't have enough time to turn into tomatoes. Mine are loaded with flowers but I did chop the tops off because my tomatoes are indeterminate and would have kept going forever. May as well let all the energy go into making tomatoes that have a chance of ripening.
Yes, last summer was the most horrible summer ever. Sickening, it was so hot. This year is like paradise
Even if your 'maters are green, some will ripen inside, and if they don't you can make a great chutney from them.
We have always had good luck with them ripening inside. When we lived in NM we would pull the plants out about mid Oct and wrap each tomato in newspaper, then gently put them in a box. About 3 weeks later or so, unwarp them. Most would be nice and red and ready to be used. We are careful not to let them touch each other while ripening. I don't know if that makes a difference and we make sure they are somewhere that is relatively warm, usually the kitchen. I have tried just papers bags or hanging the plant upside down in the basement or garage, that has never worked for us. We did that while living in Va.
When our season comes to an end, I pick all green tomatoes and lay them on a thick, newspaper lined, sheet of plastic in a single layer, not touching in our basement. Then I cover them with a thick layer of newspaper and check them every day, removing ones that have spoiled or that are ripe.
I have not used the paper bag or upside down method, but from my experience, there seems to be a trigger point that picked tomatoes will ripen or they wont so that may be why you have not had much success. When I have done this, there are always some tomatoes that I have to toss, but depending on the growing year, I usually end up with enough that it significantly extends my growing season.
I wish I enjoyed green tomatoes enough that I could utilize them, but I guess I just don't appreciate the unripe taste. I have not found a green tomato sauce/salsa, or green tomato relish or fried green tomato dish that's worth the effort. But that may actually be my stubborn brain regulating my taste buds since I don't enjoy nor do I grow a tomato that's any color but some shade of red. Yeah...I'm just weird that way...
Although my plants aren't nearly as large as they have been in previous years, the tomatoes I'm harvesting are of excellent quality. The Linguisas are coming in like crazy now with large, beautifully shaped fruit. The plants that I thought were Mortgage Lifter turned out to be Abe Lincoln (which explains why they are so small...lol) and are producing a consistent crop. The Ruby Pearls have been excellent picking and are so hardy that they will produce until it begins snowing here. But the biggest surprise have been the German Johnsons. This has been the best year for them e-v-e-r and they are absolutely huge in comparison to previous years. My green peppers have also been excellent, but my beans have been abysmal...oh well... Just holding out now for carrots. Keeping my fingers crossed.
We have always had good luck with them ripening inside. When we lived in NM we would pull the plants out about mid Oct and wrap each tomato in newspaper, then gently put them in a box. About 3 weeks later or so, unwarp them. Most would be nice and red and ready to be used. We are careful not to let them touch each other while ripening. I don't know if that makes a difference and we make sure they are somewhere that is relatively warm, usually the kitchen. I have tried just papers bags or hanging the plant upside down in the basement or garage, that has never worked for us. We did that while living in Va.
That's exactly how we did it...individually wrapped in newspaper, then put in box.
Ours are still going strong; got a gallon of spaghetti sauce almost ready to can. There will be another harvest in a day or two. LOTS of Romas, which is awesome!
I've been harvesting more than I can use and only from 5 plants in containers on the back deck. Picked 10 today and found 2 or 3 which had rotted on the vine. Arghhh.... so mad at myself for letting that happen.
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Mine are loaded with flowers but I did chop the tops off because my tomatoes are indeterminate and would have kept going forever. May as well let all the energy go into making tomatoes that have a chance of ripening. 
