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!!