By David Harbilas
Vinegars infused with herbs and fruits seemed to be a trend that came and quickly went in the early ‘80’s, a seemingly bland, health-conscious choice over creamy dressings.
Yet we never really seemed to learn the lessons of these early innovations, which is a shame since improving on those early methods is a relatively simple matter.
Rather than simply placing an assortment of tomatoes in a jar with some vinegar, here a jam-like sauce is made and allowed to cook with a mixture of both red wine and red wine vinegar.
The tomato is actually not the star ingredient and acts more like a seasoning. This sauce goes well with beef, chicken, and pork, as well as salads.
Makes about 2 cups
- 1 large tomato, peeled, seeded, and chopped
- 1 cup of red wine
- Â¼ cup red wine vinegar Read the rest of this entry »