I’m guessing a raccoon came onto my deck last night, and grabbed the two almost ripe cherry tomatoes that were growing in a pot there. Took a bite of each one and dropped it. Upon this discovery, I decided to go ahead and harvest the 5 or 6 that were large enough to have on a salad, but still green. They’ll have to ripen off the vine now. I was really looking forward to those little tomatoes. I only bought one tomato plant, and I’ll be surprised if I get enough fruit off of it to break even on the cost for the starter Bonnie plant.
Fortunately, my shishitos are doing extremely well. I pick at least a half dozen every day or so.
I’ve heard that once tomatoes are partially ripened, their flavor doesn’t change any if they are picked and allowed to countertop ripen.
Some gardeners suggest harvesting them are that blush stage to avoid either critters getting them when they’re fully ripe or splitting.
The vine ripened ones are likely hothouse grown in protected, controlled environments.
I just put up 8 little baggies today, clean out all seeds, chop and saute about 1 minute in olive oil. Freeze in little baggies, very handy to throw in a dish I eat them all winter.