I love gardening. Tomatoes, peppers, eggplant, and lots of different kinds of flowers. And one thing I can say is nothing is written in stone when it comes to ripening. We're talking plants here, not robots. I've had the plants from the same seeds ripen two weeks apart. The only answer is like a tomato. Eat it a day or two before it's ready, and it's still ok. Let it go soft, and yuck. So get a scope and check them, and forget the calendar. And if you get to much time into them, that excessive amber is just like an overripe tomato. I like my tomatoes juicy, not mushy or green, even if Burpee says those beefsteak swill take 75 days