tomato vinegar

Ingredients for 1 servings:

• ½ liter vinegar (white wine vinegar) or white balsamic vinegar
• 1 kg cocktail tomatoes or small, firm and ripe tomatoes
• 1 small onion(s)
• 2 tsp sea salt or salt
• 1 tbsp sugar
• 3 garlic cloves, crushed
• 5 peppercorns, black
• 1 sprig(s) rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the tomatoes, dry them, halve them, and place them in a clean, large jar. Peel and slice the onion. Combine the white wine vinegar or balsamic vinegar with the onion rings, salt, sugar, crushed garlic cloves, rosemary, and peppercorns in a saucepan. Bring everything to a boil, then pour the liquid over the tomatoes. Seal the jar and let it stand in a cool, dark place for 14 days, shaking occasionally. Strain the vinegar through a fine-mesh sieve and filter again. Pour into a prepared bottle and seal. This is a fine, spicy vinegar for dressings and Mediterranean vegetable salads.