Romy’s Fruit Vinegars

Pineapple or Yellow Tomato Vinegar

• 1 cup pureed fresh pineapple (from about 2 cups pineapple chunks) or pureed yellow tomatoes (from about 3 medium chopped tomatoes)
• 3

Combine the fruit puree with the vinegar in a 1-quart jar. Refrigerate overnight. The next day, pour through a fine-mesh strainer set over a bowl. Transfer the vinegar to a container with a tightly fitting lid, and refrigerate until ready to use. Let rest overnight before using. The vinegar will keep, sealed in the refrigerator, for up to 2 months.