Homemade Tomato Vinegar
A Unique Flavored Homemade Tomato Vinegar: Perfect for Refreshing Ades and Salad Dressings
This homemade tomato vinegar, made with organic tomatoes, offers a delightful balance of sweet and sour with a subtle, lingering tomato aroma. It’s a fantastic addition to your culinary repertoire, perfect for a refreshing drink or as a versatile salad dressing. For those on a diet, it’s also an excellent choice for a healthy beverage that aids digestion.
Ingredients- 1.5kg ripe tomatoes
- 1kg sugar (granulated or brown)
- 700-900ml apple cider vinegar
Cooking Instructions
Step 1
Begin by selecting 1.5kg of fresh, ripe tomatoes. Wash them thoroughly under running water. After washing, meticulously pat each tomato dry with paper towels to ensure no moisture remains. This step is crucial for a successful fermentation process, as excess water can interfere with the desired outcome.
Step 2
Carefully remove the core from each tomato using a knife. Next, cut the tomatoes into manageable pieces, approximately 2-3cm in size. Uniformly sized pieces will allow the sugar and vinegar to penetrate more effectively, promoting even fermentation.
Step 3
Prepare your fermentation vessel. Ensure your glass jar or container is thoroughly sterilized by boiling it in water and then allowing it to dry completely. Place the cut tomatoes into the sterilized container. Sprinkle 1kg of sugar evenly over the tomatoes. Finally, gently pour 700ml to 900ml of apple cider vinegar over the tomatoes and sugar. You can adjust the amount of vinegar based on your preference for tartness.
Step 4
After one day, you’ll notice that the sugar has settled at the bottom of the container. At this point, using a clean, dry utensil like chopsticks or a ladle, gently stir the contents to help dissolve the sugar. Once the sugar is mostly dissolved, secure the lid. If using a special fermentation lid that allows gas to escape, that’s ideal. Otherwise, you can slightly loosen the main lid or cover the opening with cheesecloth or parchment paper, secured with a band. This allows any fermentation gases to escape safely. Store the container in a cool, dark place, away from direct sunlight, for 2 to 3 weeks to ferment. It’s beneficial to gently shake or stir the mixture occasionally during this period to aid fermentation.
Step 5
Once the 2 to 3-week fermentation period is complete, it’s time to strain the tomato vinegar. First, place a fine-mesh sieve or colander over a bowl and strain the liquid, separating it from the tomato solids. For an even clearer vinegar, line the sieve with a cheesecloth or a fine straining bag and strain the liquid a second time. This meticulous straining process ensures that any remaining tomato seeds or pulp are removed, resulting in a smooth, crystal-clear tomato vinegar.
Step 6
Transfer the finely strained tomato vinegar into clean, sterilized storage bottles or containers. Seal them tightly and store the tomato vinegar in the refrigerator. Keeping it chilled will help preserve its freshness and flavor for longer periods.
Step 7
After an additional two weeks of resting in the refrigerator, you might observe a natural separation of the liquid layers in the tomato vinegar. This is completely normal. Simply give the bottle a gentle shake to recombine the layers before serving. Instead of store-bought fruit vinegars, try diluting this homemade tomato vinegar with sparkling water for a refreshing and healthy adei. It also makes a wonderful, zesty dressing for salads, adding a bright and nutritious touch to your greens.
