Tomato White Balsamic 375ml
Tomato White Balsamic is the newest balsamic vinegar in our flavored balsamic collection. Late last summer we were first introduced to this flavored balsamic by our producer in Modena, Italy. Upon tasting it we knew it was a perfect summertime balsamic. Tomato White Balsamic uses our cask-aged balsamic vinegar which is made from acetified grape must using the Solera method of aging, transferring the vinegar between a succession of high quality barrels of diminishing sizes as it ages. A several year refinement process in high quality wood casks results in a smooth and sweet condiment with a light amber color and a thick consistency. Our producer then blends tomato aroma with a Cask 8 White Balsamic to create a tantalizing and fragrant tomato flavored balsamic. Drizzle this over summer tomatoes and finish with a pinch of flaky sea salt and robust extra virgin olive oil and you will have an unmatched pairing.
Density: 1.25
Gluten Free. No artificial flavorings, thickening agents, caramel nor additives. May contain sulfites.
Recipe to try
Artichoke & Roasted Pepper Lentil Bowl with Tomato White Balsamic
Serves: 4
Ingredients
- 2 tablespoons Tomato White Balsamic
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- ⅛ teaspoon Black Peppercorn Ground Fine
- 2 cups drained canned artichoke hearts, quartered
- 2 cups drained roasted red peppers, sliced
- 1 tablespoon neutral cooking oil
- 1 cup dry brown or green lentils, rinsed
- 3 cups water
- 2 tablespoons chopped fresh parsley
Method
- Whisk the featured balsamic with the olive oil and black pepper.
- Simmer the lentils in the water for 20–30 minutes, until tender; drain excess water.
- Heat the neutral oil in a large skillet over medium heat. Add drained canned artichoke hearts, quartered and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Fold the cooked lentils and seasoning mixture into the vegetables. Warm through and finish with parsley.