Homemade Tomato Vinegar Made With Heirloom Cherry Tomatoes

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

My easy tomato vinegar recipe requires only four ingredients: tomatoes, sugar, raw vinegar for a starter culture, and water. This is the perfect recipe to use up extra tomatoes in the summer. I like to use cherry tomatoes, but you can use any kind of tomato in this recipe.


  • 3 cups cherry tomatoes
  • 56 grams of organic cane sugar
  • Water
  • 3 tablespoons raw apple cider vinegar with the mother
  • 32 ounce glass jar
  • cloth covering
  • rubber band


  1. Please read the recipe notes.
  2. Add the sugar and tomatoes to a 1-quart glass jar.
  3. Add water to the jar until full.
  4. Add in a few tablespoons of raw apple cider vinegar with the mother. This helps establish a good microbial community, and while it isn’t absolutely necessary to add, I highly recommend it. If you’ve made vinegar before and have a vinegar mother, you can add it.
  5. Stir (or shake) the mixture until all the sugar is dissolved.
  6. Place a cloth lid on the jar and secure it with a rubber band.
  7. Stir the mixture once or twice a day and allow to ferment at room temperature for three weeks. Don’t forget to stir it. I like to do it first thing in the morning each day.
  8. You should notice the mixture bubble within one week.
  9. After three weeks of fermentation, strain out all the tomato pieces, replace the cloth lid, and allow the mixture to ferment for 6 more weeks. (no need to stir anymore after it is strained)
  10. You will notice a vinegar mother form on the surface (it looks like a kombucha SCOBY but is very light in color). You can keep this to start your next batch of vinegar.
  11. After fermentation, bottle the vinegar and seal it with a solid lid. Store at room temperature in your pantry.


  • Vinegar works best with a starter culture. While it is possible to make vinegar without it, adding a vinegar mother or raw apple cider vinegar with the mother to the mixture ensures success. If you have a kombucha SCOBY or raw kombucha, you can sub for that with good results.
  • For very strong vinegar, you can add in some sulfite-free wine, tequila, or vodka in place of some of the water.
  • For stronger vinegar, you can also add about 1/2 a teaspoon of packaged cider yeast to the mixture.