Thinking ahead to tomato season and also thinking about residual heat in the WFO and how to use it has brought up a question. Every year, I slow-roast and then vacuum-seal and freeze tomatoes. I don't mean a few: last year I did ~80 lbs and this year I plan to do more than that. In the conventional oven, I usually have 3 half-sheets at a time at 225F for 12-14 hours for each batch, give or take a bit. I was thinking that I could try to adapt that to do in the WFO using residual heat the day after a fire, but then started thinking about how much liquid is evaporated from the tomatoes and wondered if that would adversely affect the WFO. I mean, the process of curing is removing moisture so it won't crack, right? Therefore, adding massive quantities of steam to the inside seems like it might be bad. And if I'm using residual heat, there's no fire to dry things and the door is shut, so it could get awfully humid in there, to the point of standing water. Has anyone done anything similar? Thoughts? It might just be a bad idea...
