Developed to make the best and most intensive pearls of Tomato Balsamico, this vinegar became a „must“ in the Kitchen. It contains more than 50% of tomato as a puree of the best sun-ripened cherry tomatoes.

The vinegar has everything  – acidity, viscosity, salt, sugar, and a lot of flavors.

I am using it not only in salads but also as a „cooking“ liquid to make the best and healthiest Ratatouille, completely without any fat.

Due to its „soft“ acidity, the vinegar is perfect to season the tartars, to make a tomato caramel, and many other dishes.

Due to the high concentration of the tomato pulp, especially sun-ripened and heated tomatoes, this vinegar is extraordinary healthy.