Tomatoes are such a key ingredient in so many cuisines, we wanted to explore the taste of tomato wine vinegar and see how it can be used to intensify the tomato flavour of dishes. Tomato wine is yet to be discovered in the UK but has gained some traction in Canada with a reported taste profile of 'a hint of fruit with zesty aspects'. Tomato juice is a widely accepted drink either on its own or mixed, with the famous Bloody Mary being a great example.

We made our wine from homegrown Marmande tomatoes, chosen for their strong growth and excellent taste. The first fermentation was vigorous and as the alcohol developed we were curious to experience the slightly sweet but definitely tomato flavour of the brew.

During the second fermentation, as the acidity rises, the sweetness fades back and more savoury tones developed. The final acidity was adjusted down by the addition of further fresh tomatoes to lightly dilute but also bring back the tomato flavour of the parent ingredients. The result we feel is a unique vinegar, the likes of which we haven't tasted before and will be a versatile cooking ingredient.