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Old 04-14-2010, 02:25 PM   #1
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What is my alternative to balsamic vinegar when making a pomodoro sauce?

I would really want to make some shrimp pomodoro pasta..... is there any alternative ingredient to balsamic vinegar when making the pomodoro sauce?

Here is the recipe for the sauce:

diced tomatoes (canned or fresh)
Basil 1 leaf
olive oil 1tsp-1tbsp (your choice)
balsamic vinegar 1 tsp-1tbsp (your choice)
garlic 2 cloves
shallots 1 tbsp

Any suggestions?

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Old 04-14-2010, 02:32 PM   #2
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Blech! I'm not a fan of balsamic vinegar at all so I would use just about anything else in its place.

Try red wine vinegar in that particular recipe. I think it will perk it up nicely for you.
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Old 04-14-2010, 02:40 PM   #3
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I do like Balsamic, but not on everything, and I think not in that dish. I have a "thing" for seafood with Sherry vinegar, so I might sub that one. Red wine vinegar is a good choice, too.

FWIW, Heinz makes one of the best at a very reasonable price. (it's easy to find in the supermarket, too!)
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Old 04-14-2010, 02:47 PM   #4
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1/8 tsp sweet marsala to each 3/4 tsp wine vinegar
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Old 04-14-2010, 03:34 PM   #5
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Quote:
Originally Posted by justplainbill View Post
1/8 tsp sweet marsala to each 3/4 tsp wine vinegar
curious why you would sub that? It would make the item considerably sweeter, without adding the acid of the vinegar.
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Old 04-14-2010, 03:57 PM   #6
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Many balsamic vinegars are a tad sweet and of more than 5% acidity.
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Old 04-14-2010, 04:02 PM   #7
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How about adding some pickle juice? You could use juice from some bread and butter pickles for a load of flavor and some sweet and a little sour.
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Old 04-14-2010, 04:19 PM   #8
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Just leave it out. Balsamic vinegar is not a critical component of tomato sauce.
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Old 04-14-2010, 08:52 PM   #9
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If you ever see it (look in specialty and gourmet shops) pick up a bottle of Spectrum Naturals brand Organic Balsamic Vinegar. It'll change your ideas of what to use a balsamic vinegar for. It is sweet & syrupy, without being cloyingly so. It is not the $90 per bottle stuff, but is made from barrel-aged balsamicvinegar mixed with concentrated grape must, and costs about $20 per bottle. It is a complex and wonderful flavor. I've been nursing this bottle for a year or better. I use it sparingly. It's special.

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Old 04-15-2010, 05:35 AM   #10
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Sounds good GoodWeed. Hope it's not like the Spectrum that Sears & Roebuck used to sell for 30 cents a quart.
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Old 04-15-2010, 11:37 AM   #11
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I agree that you can substitute red wine vinegar or leave it out.
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Old 04-16-2010, 12:02 AM   #12
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Quote:
Originally Posted by Andy M. View Post
Just leave it out. Balsamic vinegar is not a critical component of tomato sauce.
I was thinking about that too, but just thought that it might taste a little different since the recipe has the balsamic vinegar.

Thanks for all your suggestions, I don't know which ones to try out though

I'll probably try the Sherry vinegar just like what ChefJune said...is this good for seafoods?
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