Baked Tomatoes with Balsamic Vinegar - Pomodori al forno con Aceto Balsamico

Gebackene Tomaten mit Balsamico Essig - Rezept auf Deutsch
義大利黑醋焗番茄 - 中文食譜

Baked Tomatoes with Balsamic Vinegar

Pomodori al forno con Aceto Balsamico
Ingredients for 2~4 servings

• 250g tomatoes
• 4 cloves garlic
• 1 tablespoon balsamic vinegar
• 1 tablespoon dry white wine
• 1 tablespoon olive oil 

Preparation

• Preheat the oven 180°C (Gas Mark 4)
• Peel garlic and crush into small pieces.
• Put the tomatoes in an oven dish, drizzle the balsamic vinegar, white wine, olive oil and garlic, put into the oven and bake for 10~15 minutes.

Cansei de Ser Sexy - Alho um Pouco Bom

AIB - Assaggiatori Italiani Balsamico

The leaves grading of Italian Balsamic Tasters

Mini Tips:
Originating from Italy Modena and Reggio Emilia, the classics such as Aceto Balsamico Tradizionale or Condimento Balsamico take at least 12 years fermentation, and the syrup alike precious final product of Balsamic Vinegar has been made.

The "Balsamic Vinegar of Modena" which we usually eat, are mass production Industrialized products approved by Italian Agriculture and Forestry Ministry. For choosing, you may look at the AIB leaves gradings. 1 leaf is moderate density, normally 2~3 leaves already suitable for making salad and daily cooking, the 4 leaves is the highest grade and perfect for high level cooking.

The CABM certification means the grapes are grown, produced and bottled in the Emilia Romagna region, the bordeaux red seals mean the product have been matured for up to 3 years, or the white seals for aged over 3 years.

CABM - Consorzio Aceto Balsamico di Modena
The aging classification of Balsamic Vinegar of Modena Consortium


Reference:  

CABM - Consorzio Aceto Balsamico di Modena
Consortium Balsamic Vinegar of Modena
AIB - Assaggiatori Italiani Balsamico
Italian Balsamic Tasters