Food preparation of vinegar and tomato pulp. Traditionaly made, obtained from fresh fruits.
Invented by Richard Daumas, artisan from St.Cyr- Sur-Mer (in the south of France), this fresh tomat pulp vinegar recipe is beautifull to deglaze white meats like veal or the white of chicken. try it also on salads with dices of tomatoes and mozzarella.
Ingredients and production date
Alcohol vinegar8%, fresh tomato pulp, crystal sugar, apple pectine.
Better to be used 18 monthes after opening. After opening, keep it in the refrigirator.
