Red wine vinegar is the simple ingredient that can transform bland supermarket tomatoes into a more flavoursome dish, according to chefs.
The Game-Changing Ingredient
While olive oil and salt are classic pairings for tomatoes, red wine vinegar provides the right amount of acidity without being overpowering. The vinegar's sharp, acidic flavour and fruity aroma complement the freshness of tomatoes.
Connon Robson, head chef at modern Italian restaurant Bar Gigi, said: "The secret to completely transforming your tomatoes is red wine vinegar." He added that paired with good quality extra virgin olive oil, it "will add a sharpness and acidity that's much needed for the freshness of the tomato."
Why Not Balsamic?
Balsamic vinegar, produced from grape juice, is known for its rich, sweet, and complex taste. However, it can prove too sweet and heavy for tomatoes, making red wine vinegar a better choice.
Chef and cookbook author Justin Tsang also advocates for red wine vinegar, noting that its acidity balances the sweetness of tomatoes while enhancing their flavour.
Essential Accompaniments
Both chefs emphasise the importance of flaky salt and high-quality olive oil. Extra virgin olive oil is preferred for its intense flavour profile. Flaky salt draws out natural sugars and creates a glossy sheen that heightens flavour and aroma.
How to Make Tastier Tomatoes
Ingredients: one beefsteak tomato, sliced; one tablespoon of extra virgin olive oil; three teaspoons of red wine vinegar; flaky sea salt to taste; basil leaves (optional).
Arrange tomato slices on a plate, drizzle with olive oil and vinegar, and scatter with salt. Leave to rest at room temperature for about 30 minutes. Serve immediately, ideally on toasted sourdough with fresh basil. Leftovers can be kept in the fridge for up to one day, but this will affect texture and taste.
