Doro Vinaigrette with Tomato – 180ml

Doro Tomato Vinaigrette by Lang Weinessig, savory

Doro Tomato Vinaigrette by Lang Weinessig is a ready-to-use organic dressing from the Southern Palatinate. The flavor profile is defined by an infusion of dried tomatoes, which unfolds its full savory character in matured red and white wine vinegar, balanced by grape must and sea salt.

Doro Tomato Vinaigrette is a savory, succulent vinegar preparation from Lang Weinessig in the Southern Palatinate that brings the taste of ripe fruit to your plate even in January. The 180 ml bottle goes a long way; one spoonful is enough for a bowl of leaf lettuce.

Dried tomato, sea salt, and a spoonful of grape must

Doro smells like dried tomato and tastes exactly like it—savory and succulent, with a sweetness that comes from the tomato itself, not from a tube.

The infusion brings the full power of the fruit into the vinegar, laying a delicate note over mild mozzarella. Sea salt keeps the seasoning bright, the grape must provides body, and what remains is the impression of a late harvest season.

It remains light nonetheless, as the fat is added only on the plate, with the acidity leading the way until then. Anyone who tastes a spoonful pure will realize how much salt and sweetness are necessary for a tomato to taste like a tomato in winter. This is precisely the difference between a real infusion and an added aroma.

The dressing for caprese, tomato salad, and bruschetta

Doro has its place wherever the tomato is already at home: on mozzarella, in tomato salad with basil, over grilled zucchini, or on a toasted slice of bread.

A lukewarm pasta salad also readily absorbs the seasoning, and a simple buttered bread with tomato slices is truly enhanced by it. If you like meat, drizzle it over quickly seared chicken strips while the pan is still warm.

With white beans, grilled peppers, or over a bowl of couscous, it carries the same idea, as the seasoning is Mediterranean by design from the start. A splash in vegetable soup elevates the pot at the end, without anyone ever detecting the vinegar. Even a hard-boiled egg becomes a little appetizer with a few drops.

What drying does to a tomato

During the drying process, the tomato loses most of its water, and what remains is concentrated: fruit sugar, acidity, and that savory depth known from slowly reduced sauces.

Exactly this remnant migrates into the vinegar, which dissolves and retains the aromatic compounds just as oil or alcohol would. The red and white wine vinegar is aged beforehand in oak barrels so that its acidity can carry the flavor.

Lang Weinessig uses organically produced ingredients for this, from the wine and sugar to the grape must, and the inspection number at the bottom of this page points the way to the inspection body.

A splash in the simmering Bolognese

Keep the bottle in a cool, dark place and shake it briefly before the spoon goes in. For a quick caprese, you need tomato, mozzarella, a few basil leaves, and a spoonful of Doro; you can be sparing with the oil. Once opened, the seasoning stays in good form in the refrigerator, stored closed and upright.

If a Bolognese is simmering, add a splash at the end; the sauce will turn out rounder and carry a hint more sweetness than before. The pantry size is available as Doro 500 ml, for a herbal flavor try the Jens Vinaigrette, and the overview of Lang Weinessig shows everything else the company bottles.

Organic inspection number – DE-ÖKO-006 EU Agriculture