Tomatoes are a colourful and versatile ingredient best enjoyed during summer when they’re seasonal in the UK. Few things beat perfectly ripe, sweet and juicy tomatoes sliced on top of your favourite salad, bread, or a bed of mozzarella and basil leaves. But culinary experts have revealed that it’s not always salt and olive oil that they reach for when serving fresh tomatoes.
I contacted chefs across the UK to determine the one ingredient they always pair with this delicious ingredient, and they all said the same thing. Stephen George, the Head Chef of number nine restaurant at Chapel House Estate near 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.”
Balsamic vinegar is the first kind that springs to mind for drizzling over salads, but Stephen notes that he mainly uses cider vinegar.
The main difference between the two is the core fruit used to make them. Balsamic vinegar, made from grape juice, is known for its rich, sweet, and complex flavour profile.
Meanwhile, cider vinegar, made from fermented apples and various other fruits, has a tart, slightly sweet, and pungent flavour. It is more commonly used in dressings, marinades, and pickling.
According to Connon Robson, head chef at modern Italian restaurant Bar Gigi, the vinegar options don’t end there. The classically trained chef said, “The secret to completely transform your tomatoes is red wine vinegar.”
Red wine vinegar is made from naturally fermenting red wine. During this process, alcohol in the wine is converted into acetic acid, which gives vinegar its sour taste.
Connon noted: “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, who is releasing his debut cookbook, ‘Long Day? Cook This’, in August, also prefers red wine vinegar. Justin notes that the acidity of the vinegar cuts through the sweetness of the tomatoes while also enhancing their flavour.
The chefs agreed that other classic pairings are a must to accompany a drizzle of vinegar over tomatoes. For extra flavour, you can add flaky salt and good-quality olive oil.
Different varieties of tomato will pair well with different flavours, said the chefs. For example, beef tomatoes are “the only tomato” Stephen would add to a burger.
How to serve tomatoes
- Cherry tomatoes with burrata, feta, mozzarella, fresh mint and zesty citrus
- Roma and plum tomatoes for sauces with garlic, thyme and anchovy, fennel seeds
- Heritage tomatoes with balsamic, olive oil and robust herbs (basil, oregano)
- Piccolo tomatoes with fresh oregano, raw onion, garlic and strong vinegars
- Beef tomatoes with basil
Stephen urged that “all tomatoes need a little thyme, garlic, and black pepper before you roast them”.
