Table riping is our go to method. You can keep an eye on them and sort by various stages of ripness. Make it easier for us to batch process. You cant always get in the garden but you can always get to a table inside. 
I do enjoy the hevenly scent of simmering tomatoes. If I were to invent an air freshener scent, it would be called country kitchen stewing tomatoes. I also enjoy a glass of warm tomato juice with just a bit of black pepper. I look forward to that first glass every year.
Has anyone tried this with golden berries too? Or does this just apply to tomatoes?
This should apply to any fruit that ripens indoors; but I’m not aware of any berries that do this except kiwi fruits, which are technically berries.
I pick as soon as there is a hint of pink on my tomatoes and let them ripen inside. I think I get bigger harvests that way allowing for the plants to push that energy into producing other fruit. I will pull all green tomatoes before a frost and they keep well for me up to 2-3 months as long as I store them away from other ripening activators. My favorite varieties recently have been Sungold and San Marzanos. Still looking for a good slicing tomato that is productive for me zone 8a. I’ve tried a few but they don’t seem to be as prolific as the others.
