The one’s you can may not taste better, but I guarantee that they are healthier for you to eat. A fast way to deal with ripe tomatoes is to wash them and let them air dry, then put them in ziplock and/or vacuum freezer bags. Great for cooking up chili, salsa, and other sauce or soup.
You can also take tomatoes that are not ripe. Wash in cool water, let air dry, then wrap in newspaper or paper towels. They will store for quite a while and ripen, and taste better than supermarket stuff. Single layer with space between works best, and you have to check them now and then for ripeness, or ick.
Just before our first frost, I whack off the tomato vines that have tomatoes and flowers, and stick them in a big pot of dirt, bring them in the house and let them continue on throughout the winter. Some will shrivel, but most will grow roots, ripen and even make new tomatoes from the flowers etc.
I usually chop up the last of the tomatoes and vacuum seal them. I do squeeze them a bit to get the water and seeds out. I also use them in soups, stews, chili. I got bad frost with just a Ziploc but with the vacuum seal they do great.