I have the hardest time ripping up tomato plants out of my garden at the end of Missouri's growing season. Tomato plants are perennials in warmer climates so part of me wants to keep the plants growing. I do remove all the green tomatoes and place them in a brown bag with an apple to ripen. It may take several weeks but eventually the tomatoes do turn color.
Although they don't have the flavor of summer-ripened tomatoes, they taste better than most picked too early to ship to groceries. Because they are a little tart, I like to eat my bag-ripened tomatoes in a salad with the sweetness of sliced avocados.