Tomato Vinegar
The subtle aroma and tomato flavor in this vinegar is perfect for dressings, cucumbers, and even cooked greens (thank you Tyler Brown for that one!)
Adapted from The Produce Companion by Mandy Sinclair and Meredith Kirton.
Ingredients
500g tomatoes, chopped ( I used a mix of Sungold and larger red tomatoes)
1 liter white vinegar ( I added apple cider)
115g caster sugar
Put the tomatoes in a large glass container with a lid. Add the vinegar and mix well. Cover with the lid and set aside for 5 days, stirring daily.
Strain through muslin into a saucepan. Add the sugar and stir over low heat until dissolved. Bring to the boil, then pour into warm sterilized bottles and seal. Store in a cool, dark place for up to 12 months. The vinegar has a subtle tomato taste and is great in salads.
COOK’S NOTE (source: The Produce Companion)
Vinegar can be flavored with spices, herbs, fruit and even vegetables. Use either red- or white-wine vinegar, or plain white vinegar if you prefer. I often use a commercially made straight white vinegar because the end product is more reflective of the flavor you are trying to impart. The process is simple: you just steep the ingredient in the vinegar for several days or up to a couple of weeks before straining. If you have used a fruit or vegetable, then you also need to heat the vinegar to boiling point after steeping. Pour into sterilized bottles and store the flavored vinegar in a cool, dark place for up to 12 months.
