Tomato Vinegar

Tomato vinegar is what to do with the bumper crop of tomatoes you can't eat fast enough. The flavor is bright, summery, and unmistakably tomato — perfect in a vinaigrette over leafy greens or splashed into a Bloody Mary. Once you've made it, you'll wonder why it's not a pantry staple already.

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

Directions

1. 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.
2. 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)

1. 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.

From our kitchen to yours.