[barkeater]

As a general rule, for peak flavor I pick 3 days before dead ripe.

From Produce Express:

"The term ‘vine ripe' can be confusing-the best way to ripen tomatoes is to pick them off the vine just as their color is starting to change from orange to red, and to keep them inside for several days at room temperature. This will maximize their sugar and acid content, which actually decreases if the fruit is left on the vine to finish ripening. "