The garden here at the feedlot is very small; for the most part only tomatos and peppers. I eat the produce as fast as I can. The rest of the peppers get pickled, dried or made into sauces; enough to last all winter. I eat lots of peppers.
Just before the first hard freeze, I pick all the green tomatos that seem relatively flawless. Each one, unwashed, gets wrapped in a square of newspaper and stored on cardboard flats in an unheated part of the house. I have to keep checking them, about once a week. As they ripen, I eat them.
It is always nice if they last until Thanksgiving. This year, the green Roma tomatos did best. I'm unwrapping and eating the last of them today.