I made 3 gallons of green tomato relish this year, so I'll be giving a lot to people as gifts (I processed it in pint jars). I still have a bunch of tomatoes in the house and they are in a box with a piece of newspaper over the top and every couple of days I look in and pull out the pink ones to finish ripening in a bowl with other pink ones. I usually use these in cooking since the sometimes get a little shriveled before they are really ripe, though I did process several pints of sauce and diced from those house-ripened tomatoes right before Thanksgiving.