Quote:
Originally Posted by salix
I think the wine was used to acidify the tomatoes prior to storing in oil...
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That's what I thought too, but Mary didn't appear to be storing them in oil. She said she only put them in oil two weeks ahead of time if selling them that way, and then stored them in the refrigerator. She also stressed the need to dip them in vinegar right before putting them in the oil. That's why I was thinking the wine soak was more of a flavoring step...????