[JohnB47]

I'm off on me hols for two weeks soon and I've got some lovely big beef toms looking like they're about to start ripening. Perfect timing. 

If I pick some and bring them with me, will they ripen OK on a sunny kitchen shelf? (It'll be a self catering hol in the UK).

It feels odd to ask such a simple question but I've always been around when my toms ripen and these look like the best I've produced.

[JayG]

Yes - once they've reached full size and are about to turn they should ripen very well (it's the undersized, hard, green ones which just shrivel up.)

You won't get everyone to agree on the best way of ripening them, but I do what you're proposing (in a plastic supermarket tray on a sunny windowsill - helps to keep the ethylene gas they produce in amongst them, although if you have them more than one layer deep you will need to inspect and turn them every few days to make sure they are all OK and ripen evenly.

[JohnB47]

Great. Thanks for the tips.

[JayG]

You're welcome (glad you didn't ask me how come I've had so much practice ripening tomatoes indoors!    )

[A Reyt Tayty]

Bung 'em in  a sock drawer, thats the way to do it. 

[Debz]

Mine have been very slow ripening in the greenhouse so as soon as they start to change colour, I've picked them and sat them on a plate on the kitchen window.  Within 2 days they are fit for eating

[Sparkyrog]

Put a banana skin by them 

[8doubles]

Most southern Europeans tend to eat beef toms a lot greener than we Brits do so if they are showing colour take some on holiday !