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how long can one slowroast plum tomatoes @150 before bacteria becomes risk? 14 hours at this point...is it risky?

recipe called for halving them, lightly salting then roasting until dried thoroughly. 8-10 hours. I am going on more than 12 hours, is it still safe? Shall I pull them and top off w/olive oil and stick in frig? never had this problem with cherry tomatoes, just these plums!!

asked by tota about 7 years ago

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6 answers 956 views
drbabs
drbabs

Barbara is a trusted source on General Cooking.

added about 7 years ago

I've been trying to research this for you and I can't come up with anything other than this: You, I hope, washed your tomatoes thoroughly before roasting them. That will take care of most bacteria that were on the surface. Since we store tomatoes at room temperature until we eat them, I can't imagine that 14 hours of roasting at 150 is going to be a safety problem. But if anyone else has any info about this, i'd appreciate your weighing in because I haven't been able to find anything definitive.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

I think you'll be fine, as well. As you're slow roasting them, they are gradually dehydrating, and high moisture rates are when you're going to encourage bacterial growth. Sounds lovely!

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shemanufactures
added about 7 years ago

If you're not using them right away, then I think the issue would be proper storage - they may reabsorb moisture and mold if you don't vacuum pack or freeze them. They won't keep long in oil.

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tota
added about 7 years ago

thanks for all your input everyone...if I am quiet in coming weeks, you'll know the tomatoes went off and you should avoid trying this yourselves!

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

LOL, tota. I overnight-roast tomatoes all the time, and if I'm not going to use them soon, I freeze them.

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SKK
SKK
added about 7 years ago

I slice tomatoes and dehydrate 105F for about 24 hours. I then put them in a jar with a tight seal and put them on my canning shelves and they last the whole year. They do not mold. When I am ready to use them I soak them in water and they plump right up. You can pack them in oil and they will last up to one month. Here is some useful information http://foyupdate.blogspot...

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