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The paper bag method most likely didn't work because the environment wasn't warm enough. As you can read [here](https://www.growveg.com/guides/the-best-ways-to-ripen-green-tomatoes/), the paper bag method should be used in moderately warm environment. Generally speaking, room temperature is needed for ripen any kind of fruit. Low temperatures inactivate necessary enzymes and proteins. (Low temperatures lead to atoms and molecules moving less and less so that everything that is based on the said atoms and molecules also doesn't work, in that case proteins.) To delve deeper in the topic of ripening fruits, I can recommend this read: https://kids.frontiersin.org/article/10.3389/frym.2018.00016. It's the science behind ripening of any fruit and is very accessible.

Your tomatoes most likely suffer from blotchy ripening as the conditions surrounding them have changed repeatedly and strongly (varying temperature and luminosity). Blotchy ripening may have other reasons as well. Symptoms of blotchy ripening are irregular ripening and differently coloured spots all around the tomato which can be observed on several tomatoes in the second picture (the darker spots). Blotchy ripening can't be undone. You can read more about it here: https://ecoculturebs.com/en/2018/03/22/3997/.

Tomatoes which are not ripened shouldn't be eaten because of a possible increased solanine concentration within them. However, this is disputed, [science has not clearly agreed on that yet](https://en.wikipedia.org/wiki/Solanine). I would recommend to not eat them. Besides the solanine, it's also pretty safe that they won't taste that good compared to the ones you ate before as the blotchy ripening impairs the whole fruit and therefore its taste.