Tomato Vinegar

Ingredients

• 800 g cocktail tomatoes
• 2 shallots
• 2 Garlic cloves
• 1 bay leaf
• 1 rosemary sprig
• 0.5 l wine vinegar
• 1 tsp salt
• 1 tsp sugar
• 1 tsp peppercorns

Instructions

1. 1.

   Wash tomatoes, pat dry and halve them. Fill two sterilized bottles with the halves.

2. 2.

   Peel shallots and garlic. Slice shallots into strips and garlic into rounds. Combine with vinegar, bay leaf, rosemary, salt, and sugar; bring to a boil. Pour over tomatoes so they are covered. Seal bottles tightly and let steep in a dark, cool place for about 2 weeks. Strain the liquid through a sieve and refill the bottles.