We picked all of our semi-ripe tomatoes at the beginning of October in preparation for a frost.  A week and one light frost later, I went out and harvested every single thing left on the vines, figuring that at the worst I'd end up with a lot of rotten fruits to go on the compost pile.  The result has been tomatoes ripening slowly in the kitchen for six weeks, and we still have about a third left to change color.

Despite the joy of including homegrown tomatoes in a Thanksgiving salad, I do plan to tweak my last tomato harvest a bit next year.  The first tomatoes to ripen indoors had started the process on the vine and tasted delicious, but each subsequent round became more and more tasteless.  Now, I'm throwing all romas straight into soup since they taste pretty insipid on their own.

On the other hand, the Crazy tommy-toes are still ripening up to a pretty good flavor, even the ones that I picked when they were dark green.  Crazy tomatoes also seem to be less prone to rotting on the ripening shelf, which is one of the downfalls of eking out your fall tomato harvest.

Although our remaining tomatoes aren't the prettiest thing around, they sure are a good way to remind me to eat all of that lettuce growing a mile a minute in the late fall garden!