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boiled tomatoes

I am having trouble with my tomatoes.  I have early girl and beefsteak that
turn a nice red but are still hard and greenish yellow inside.  If I leave
them on the vine, they either start to rot or they begin to "boil".  We are
having a heat wave here in VA, and some of the tomatoes seem to be boiled
in their skins.  Is this possibly what is happening?  The only tomatoes
that are doing well are the Gurnsey Island tomatoes that Doreen Howard sent
me. (Thanks)  But even these will end up looking boiled sometimes. When I
say "boiled" I don't mean rotten - the "boiled" part is darker and mushy,
almost liquid without smelling rotten.

And if they are being boiled, what can I do about them?

Any suggestions would be appreciated.

Neale (zone 7)
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