Balsamic vinegar is a condiment that most Americans associate with salad.  There’s nothing like a fresh, crispy mouth full of spring mix with a tangy aftertaste of a delightful balsamic.  What most people don’t associate balsamic vinegar with is its incredibly delectable uses outside of the salad bowl or away from the caprese.  Tomato Talks brings to 4 uses of balsamic vinegar outside of the garden.

1. If you’re looking to add tang to your soup, Balsamic Vinegar is a perfect ending additive to bring together the flavors within. Perfect with tomato-based sauces and soups, Balsamic Vinegar’s rich flavor brings vibrancy to any Minestrone or homemade marinara.
2. Reduction brings huge volume to taste. Balsamic vinegar is the perfect base to any syrup reduction. Combining sugar and cinnamon in a small saucepan until reduction, balsamic vinegar syrups are a great served warm over any white fish or served chilled over ice cream.
3. Marinate on this. Balsamic vinegar can be added or stand alone as a great marinade for tofu or red meats. Combine a couple dollops of mustard with some sliced shallots, balsamic vinegar goes perfect with steaks or venison.
4. Bring on the braise! Braising at the end of cooking with balsamic vinegar adds vibrancy to any dish.  Adding it to a dish will bring out a deep, rich and slightly sweet flavor that will compliment braised radishes or cabbages.

Now that you’ve discovered the versatility of this wonderful product, look for some of the finest vinegar that Italy has to offer.