I think they’d be fine, especially on the porch. I might lay a sheet of parchment or waxed paper (who has waxed paper anymore?) or a thin tea towel over them just to protect them from dust and such.

They will be fine. I over-purchased from a local wholesaler last week and slow roasted a tray, then froze some whole fresh,...now still dealing with the abundance, (not a bad problem to have). 😀

Even in the summer with garden harvest at 75ºF they are fine for most of the day. Over night for next day ?, I fridge, or freezer for later. 50º perfect. 6-8 hours I would fridge at 75ºF. But at 50ºF ? ...fine.

-8 oz. 4 bucks, 5 pounds 20$. I took the bargain full tray. 🙄

It depends on what else is on them. Tomatoes plus oil and seasoning from the oven where the bacteria have been burned off have four hours from the time they're below 140 degrees of total safety. Under a dome of some kind to protect from contamination, theoretically, more. Realistically, with no pet detritus, open windows, flies, raw poultry being prepped, or wandering people paws, I wouldn't hesitate to eat them forgotten to the next morning. With other challenges, right now, best not to do that, but still, a few hours are no problem.