Supermarket tomatoes can often taste bland, but adding red wine vinegar alongside olive oil and salt can transform them. This simple ingredient brings the right amount of acidity without overpowering the fruit.
The Game-Changing Ingredient
Whether beefsteak, salad, plum, cherry, or heirloom, tomatoes are a versatile favorite. However, those from UK supermarkets can be disappointingly tasteless, even in summer. While olive oil and salt are common, red wine vinegar is a revelation.
Balsamic vinegar, though popular, can be overly sweet on tomatoes. In contrast, red wine vinegar, fermented from red wine, offers a sharp, tangy flavor with a fruity aroma.
Chefs' Endorsement
Connon Robson, head chef at Bar Gigi, says, "The secret to completely transforming your tomatoes is red wine vinegar." He adds that paired with good extra virgin olive oil, it adds needed sharpness and acidity.
Chef Justin Tsang also praises red wine vinegar, noting its tang balances the tomatoes' sweetness and enhances overall taste. Both chefs emphasize using flaky salt and premium olive oil alongside.
How to Make Tomatoes Tastier
Ingredients: one beefsteak tomato (sliced), one tablespoon extra virgin olive oil, three teaspoons red wine vinegar, flaky sea salt to taste, and basil leaves (optional).
Lay tomato slices on a plate, drizzle with oil and vinegar, and sprinkle with salt. Let rest at room temperature for about 30 minutes. Serve on toasted sourdough with basil if desired. Best eaten immediately; leftovers can be refrigerated for up to a day but may lose texture and flavor.
