And here's a long tall photo showing a long string — you can't really call it a cluster or a bunch — of little elongated tomatoes that are mostly still getting ready to ripen.
I think I'll make oven-dried tomatoes with these. They just need to be cut in half from top to bottom and put in a very slow oven (90ºC or 200ºF) for a long time.
What you want is for the tomato to dry out without actually cooking. If the water in the tomato halves starts to boil, it won't work. It just needs to evaporate. Drying them might take 6 or 8 hours.
After they're dried, I pack them in small jars with screw-top lids, close the lids without tightening them, and set the jars in the oven at that same temperature. When they are good and hot, I take them out and tighten down the lids one by one.
Then they seal and they can spend months down in the cold cellar without going bad. And they can be cooked and eaten over the course of the winter, of course.