Tomato-Chardonnay Vinegar

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.

Tomato Chardonnary Vinegar and Peach Rosé Vinegar
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Total Time:
15 mins
3 1/2 cups


  • 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


  1. 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.

  2. 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.

  3. 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.

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