One year, I had quite a few tomatoes to ripen indoors, and found the process of paper bags with tomatoes hanging all over the place sort-of messy. Instead, I took the cardboard trays that you can get at stores like Aldis or Save-a-lot that cans are shipped in and laid a layer of tomatoes in each, then stacked cross-wise in a nice sturdy short tower of 4 or 5 trays. You could add apples or bananas in there if you wanted. Anyway, they ripened up nicely in a corner of the room out of the way, and weren't bumping up against each other and bruising when moved in bags. You could do the same thing with pears or other ripening fruits, when needed.

Tomato plants have 2 growth phases: vegetative (leaves and stems), and sexual (blossoms, seeds, and fruit). Water and nutrients go mainly to vegetative growth. So to speed-ripen the last of the green tomatoes, you want the plant to cease vegetative growth and put all its resources into ripening the seeds (fruit). To do that, you need to sever the feeder roots. Either cut down 6 inches deep, in a circle a foot away from the stem, or else pull up the stem while twisting it.

You can do this anywhere from 2 to 4 weeks before expected frost.

I need to do this soon! In my climate, the first frost isn't expected until the last week of Nov., but tomatoes ripen very slowly once nighttime temperatures get below 50F and the flavor isn't as rich after mid-Oct.

If you can wait until the tomatoes show some blush of color, they will have a better taste than those that are picked fully green (like supermarket tomatoes).

All of the above answers are good as long as the tomatoes reach physiologic maturity before they are removed from the vine. You can determine this by looking at the blossom end of the tomato for a pale green starburst. If the tomatoes have this starburst they will continue to redden using the techniques above. If they are too immature you can pick them and make many delicious pickles/salsas with them. The Rombauer sisters have an excellent recipe for green tomato pickle in their seminal cookbook, The Joy of Cooking. Immature green tomatoes can also substitute for tomatillos in salsa verde recipes.

Cut plant at base and take indoors - fruit will not grow further but will 'drain' plant and begin to ripen over time - think of 'vine ripened' tomatoes you buy still on the truss