Tomato Stem Vinegar Recipe | Abel & Cole

Tomato Stem Vinegar

Tomato Stem Vinegar

Capture the sharp, summery flavour of tomatoes by infusing vinegar with a handful of tomato stems and tops. Perfect for dressings, marinades and dipping bread.


  • A handful of tomato stems and tops
  • White wine vinegar, to cover

Prep: 5 mins | Cook: nil

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1. Start by sterilising a jar or bottle. You can do this by putting it through the dishwasher, or washing it in hot soapy water, rinsing under hot water and drying on a baking tray in a 160°C/Fan 140°C/Gas 3 oven till completely dry.
2. Pop the tomato stems and tops into the jar or bottle, and top up with enough vinegar to cover. Seal and set aside somewhere out of direct sunlight for a minimum of 3-4 weeks. Scoop the tomato stems out of the jar or bottle (these can now be composted) label it and store. The vinegar will keep for a few months somewhere cool and dry. Use in salad dressings or in marinades for meat, fish, tofu or seitan.
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