I noticed that late season tomatoes had less flavor than early and mid season, and it didn't matter if they were picked with a slight blush or fully ripe. In the summer there is no difference picking at first blush to ripen on the kitchen counter or red on the vine. The plant stops sending carbohydrates to the fruit at the blush stage, iirc.
I would also pick everything in the garden the day before the first frost and was surprised that even some of the pre blush green ones would ripen weeks or months later but the flavor was bland. I would rather freeze the green ones to use sauteed with onions over top of porkchops than try to relive the glory of summer flavor.
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