Vegetables Tomato Tomato-Chardonnay Vinegar Be the first to rate & review! With bright sweetness from tomatoes and a savory, robust finish from garlic, this mild, lightly acidic vinegar is ideal for finishing dishes. Drizzle over vegetables, soups, or fish. By Julia Sullivan Published on January 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen Total Time: 15 mins Yield: 3 1/2 cups Ingredients 3 cups lightly oaked Chardonnay (such as LIOCO Sonoma County Chardonnay) 1 cup unpasteurized white wine vinegar (such as Pompeian) 1 cup loosely packed fresh basil leaves 1 cup chopped heirloom tomatoes, mashed 2 garlic cloves, mashed Directions Combine wine, white wine vinegar, basil leaves, mashed tomatoes, and garlic in a 1 ½- to 2-quart glass jar, leaving at least 1 inch of headspace at the top. Place a quadruple layer of cheesecloth or a clean kitchen towel over top of jar, and secure firmly using kitchen twine or a rubber band. Store in a cool, dark, dry place, stirring weekly, until a web-like "mother" forms, up to 4 weeks. Let stand, undisturbed, until wine has acidified, 3 to 4 months. Place a fine wire-mesh strainer over a large bowl; line with a double layer of cheesecloth. Carefully pour vinegar mixture through strainer, stirring without pressing on solids, until all liquid has passed through. Discard solids. Pour vinegar into an airtight bottle; store in refrigerator. Make Ahead Tomato-Chardonnay vinegar may be refrigerated up to 6 months. Rate it Print