American Vinegar Works Deglaze with Tomatoes
A quick but satisfying addition to your main dish.
This recipe features our Pink Pacific Rose Wine Vinegar and California Extra Virgin Olive Oil.
Which vinegar to use, and why
Deglazing is where a good vinegar shows most, because reducing it concentrates whatever is in the bottle. Reduce a cheap one and you concentrate raw acid. We use Ultimate Red Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
Best straight from the pan. If you are reheating, add the vinegar again at the end rather than at the start, since heat drives off what you paid for.
What to cook next
Try Poulet au Vinaigre, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
