Serious Eats: Talk
I'm in the process of making tomato sauce (tomatoes, olive oil, garlic, onion, spices) with an end-of-year summer surplus of tomatoes. I got started on it later in the day than I had hoped, and I'm guessing it won't be finished before I'd like to go to bed. Obviously the best choice is to put it in the fridge overnight... but it's a 20 qt stockpot full and I really don't have that kind of fridge room. As I will be simmering it for a few hours more tomorrow, how risky do you feel it is just to leave it on the (turned off) stove overnight with a lid on it? Does the fact that I will be canning it make a difference to you either way?