Really? You've not heard of this??
The best way to do it is to put them in a single layer in flats (on top of newspaper). You can, actually, stack them on top of each other with a layer of newspaper between layers if you want but you're more likely to get some spoilage this way.
They don't need light, and they don't need a particular temperature (the last ones to ripen may be a little wrinkly). In fact, dark and cool to warm is best. They just need plenty of space, since they're in a single layer.
Ideally, they aren't touching, but in reality they often roll about a bit and end up touching and it's typically not a big deal. I hardly ever have a tomato which spoils, and typically it's because I either picked it "too green" (seeds not developing well yet) or else it's one of my heirlooms (and has cracks which develop mold in storage).
That's really all there is to it. I think they ripen best when you harvest them still "on the vine," but there's not a huge difference.
My mom did this while I was growing up, and I've done it for several years myself. I believe if you read books like
Root Cellaring (or any other books about long-term storage of garden harvests), they describe this method of ripening tomatoes, too.
HTH?
