Tomatoes, the vibrant and adaptable stars of the summer season in the UK, are at their best when they’re fresh off the vine. There’s nothing quite like the taste of a succulent, ripe tomato enhancing your favourite salad, sandwich, or classic caprese with mozzarella and basil.
However, culinary connoisseurs have revealed that they turn to more than salt and olive oil to elevate the humble tomato. In a quest to uncover the secret ingredient chefs swear by when serving tomatoes, I spoke to culinary experts across Britain. The consensus was surprising yet unanimous. Stephen George, Head Chef at the esteemed number nine restaurant within Chapel House Estate in Ramsgate, Kent, told Express.co.uk: “Most people use salt to bring out the best in tomatoes, but I believe salt draws out too much water and you lose the sweetness that a fresh tomato brings. Instead, I use vinegar.”
While many might instinctively reach for balsamic vinegar to drizzle over salads, Stephen points out his preference for cider vinegar.
The key distinction between these two vinegars lies in their base ingredients. Balsamic vinegar is crafted from grape must and is celebrated for its richly sweet and complex taste.
On the other hand, cider vinegar, derived from fermented apple juice and sometimes other fruits, delivers a tangy, subtly sweet, and robust flavour. It’s a staple in dressings, marinades, and pickling recipes.
Connon Robson, the head chef at the chic Italian eatery Bar Gigi, has a culinary secret to share. The expertly trained chef revealed, “The secret to completely transforming your tomatoes is red wine vinegar.”
Crafted from the natural fermentation of red wine, red wine vinegar undergoes a transformation where the alcohol content is turned into acetic acid, imparting that distinctive tart flavour.
Connon elaborated: “This paired with a good quality extra virgin olive oil will add a sharpness and acidity that’s much needed for the freshness of the tomato.”
Chef Justin Tsang also champions red wine vinegar. Justin observes that the vinegar’s acidity perfectly balances the sweetness of the tomatoes while amplifying their taste.
Both chefs concur that classic accompaniments are essential when drizzling vinegar on tomatoes. To elevate the taste further, sprinkle some flaky salt and use high-quality olive oil.
They note that different tomato varieties harmonise with distinct flavours. For instance, beef tomatoes are singled out by Stephen as the quintessential choice for a burger topping.
How to serve tomatoes
According to the experts, cherry tomatoes are best with burrata, feta, mozzarella, fresh mint and zesty citrus.
Roma and plum tomatoes are ideal for sauces with garlic, thyme, anchovies, and fennel seeds.
If you prefer Heritage tomatoes, pair them with balsamic vinegar, olive oil, and robust herbs (basil, oregano).
Piccolo tomatoes are small and sweet, which makes them tasty with fresh oregano, raw onion, garlic and strong vinegars. Beef tomatoes are best with a simple pairing of basil.
