Dark, sweet Italian vinegar that has been matured in wooden barrels.
- Here I substituted some of the ingredients called for, such as hazelnuts for almonds and white balsamic vinegar for brown rice vinegar.
- Cut the larger tomatoes in half and toss them in a bowl with a grinding of salt and pepper, the olive oil, balsamic vinegar and oregano leaves pulled from their stems.
- Its taste was pretty similar to dark balsamic vinegar, but my tastebuds may have been past their peak of alertness by then.
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