{"id":1507,"date":"2011-01-12T15:42:56","date_gmt":"2011-01-12T14:42:56","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/vinaigre-de-tomate\/"},"modified":"2011-01-12T15:42:56","modified_gmt":"2011-01-12T14:42:56","slug":"vinaigre-de-tomate","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/","title":{"rendered":"Vinaigre de tomate"},"content":{"rendered":"

Nouvelle tendance culinaire : le vinaigre de tomates<\/h2>\n

Une nouvelle tendance se dessine en cuisine : le vinaigre de tomates<\/strong>. Apr\u00e8s le boom du Aceto Balsamico<\/a>, qui a fait flamber les prix de l’Aceto balsamico tradizionale<\/a>, les chefs renomm\u00e9s comme les amateurs ont d\u00e9couvert un nouveau type de vinaigre en Italie : l’Aceto ai pomodori. Bien que le vinaigre de tomates soit \u00e9galement produit par des fabricants non italiens, \u00e9tant donn\u00e9 l\u2019importance de la culture de tomates dans le pays (notamment dans le Sud), il est logique de transformer les fruits rouges frais sur place. En effet, seules les tomates m\u00fbres poss\u00e8dent assez de douceur fruit\u00e9e pour \u00eatre transform\u00e9es en vinaigre de tomates de qualit\u00e9.<\/p>\n

\"Le
Le vinaigre de tomates peut \u00eatre produit \u00e0 partir de tomates Piennolo.<\/figcaption><\/figure>\n

Pr\u00e9paration du vinaigre de tomates<\/h2>\n

Certains fabricants de vinaigre ont d\u00e9j\u00e0 identifi\u00e9 la tendance et cherchent \u00e0 capitaliser dessus avec le minimum d’effort. Ainsi, ils ajoutent simplement un peu de tomate au vinaigre de vin traditionnel et commercialisent ensuite le m\u00e9lange en tant que vinaigre de tomates<\/strong>. Il n’est donc pas surprenant que ce produit ait surtout un go\u00fbt acide, mais peu de saveur de tomate. On trouve \u00e9galement de nombreuses recettes de vinaigre de tomates sur Internet, mais l\u00e0 encore, la plupart se contentent de verser du vinaigre sur des tomates et de laisser faire la nature.
\nToutefois, un vinaigre de tomates de haute qualit\u00e9 est fabriqu\u00e9 \u00e0 partir de 100 % de tomates. Et pour cela, des vari\u00e9t\u00e9s sucr\u00e9es de tomates comme les San Marzano ou les Piennolo sont particuli\u00e8rement adapt\u00e9es. La chair est ferment\u00e9e \u00e0 l’aide de m\u00e8re de vinaigre, comme pour la fabrication du vinaigre de vin, puis elle m\u00fbrit dans des cuves en acier ou des f\u00fbts en bois. L’acidit\u00e9 du vinaigre de tomates fini est comparable \u00e0 celle du vinaigre de vin rouge, mais on per\u00e7oit en bouche des ar\u00f4mes de tomates s\u00e9ch\u00e9es.<\/p>\n

\"...ou
…ou \u00e0 partir de tomates San-Marzano<\/figcaption><\/figure>\n

Utilisation du vinaigre de tomates<\/h2>\n

Mais comment utilise-t-on le vinaigre de tomates<\/strong> ? Il est logique de l’utiliser pour rehausser les plats \u00e0 base de tomates. Ainsi, le vinaigre de tomates est id\u00e9al pour affiner une Insalata Caprese et d’autres salades, y compris la salade de p\u00e2tes. Un jet de vinaigre de tomates sublime le cocktail Bloody Mary.
\nIl se pr\u00eate \u00e9galement bien \u00e0 la marinade de viande de b\u0153uf et de volaille lorsqu’un ar\u00f4me intense de tomate est recherch\u00e9. Les sauces destin\u00e9es \u00e0 accompagner ces viandes peuvent \u00e9galement \u00eatre merveilleusement agr\u00e9ment\u00e9es avec du vinaigre de tomates.
\nOu alors, pourquoi ne pas essayer de remplacer les vinaigres de fruits habituels par du vinaigre de tomates dans la pr\u00e9paration de chutney.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez le tomatenessig<\/strong>, la nouvelle tendance culinaire venue d’Italie. Ce vinaigre de tomate haut de gamme, issu de vari\u00e9t\u00e9s sucr\u00e9es comme la San Marzano ou la Piennolo, est produit en fermentant la chair fruit\u00e9e puis en laissant le produit m\u00fbrir dans des cuves en acier ou des f\u00fbts en bois. Il est id\u00e9al pour rehausser les saveurs de salades telles que l’Insalata Caprese, mariner des viandes ou affiner des sauces et chutneys avec une note intense de tomate.<\/p>\n","protected":false},"author":2,"featured_media":1506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils-recits"],"yoast_head":"\nVinaigre de tomate - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vinaigre de tomate - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez le tomatenessig, la nouvelle tendance culinaire venue d'Italie. Ce vinaigre de tomate haut de gamme, issu de vari\u00e9t\u00e9s sucr\u00e9es comme la San Marzano ou la Piennolo, est produit en fermentant la chair fruit\u00e9e puis en laissant le produit m\u00fbrir dans des cuves en acier ou des f\u00fbts en bois. Il est id\u00e9al pour rehausser les saveurs de salades telles que l'Insalata Caprese, mariner des viandes ou affiner des sauces et chutneys avec une note intense de tomate.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2011-01-12T14:42:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/tomatenessig_san-marzano.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Vinaigre de tomate\",\"datePublished\":\"2011-01-12T14:42:56+00:00\",\"dateModified\":\"2011-01-12T14:42:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/\"},\"wordCount\":487,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Conseils & R\u00e9cits\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/conseils-recits\/vinaigre-de-tomate\/\",\"name\":\"Vinaigre de tomate - 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