We're in the middle of making a big batch of tomato sauce.... boiled a pot of roma tomatoes on Saturday morning - let them sit at room temperature until today.
We blended and boiled them again today and when we tasted the tomatoes it was much more tart than what we've usually experienced.
Do you think letting them sit for a day st room temperature would make the tomatoes go bad or is the tart taste due to the type of tomatoes we used?
I don't think they're bad but was curious what other people think.....
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