Never tried that particular recipe. Curious that it is such small amount of ingredients. I'd have to multiply it 10-fold to be worth the time and work.

But it is just a flavor enhancer/additive and you can accomplish the same thing with tomato sauce or tomato paste or even tomato powder. What do you see as the advantage to making and using this?

Dave

Hi Dave, thanks for asking. Well, I've been reading quite a bit lately about gastriques and many knowledgeable people seem to think they are a special flavor enhancer... unflavored, fruit flavored, tomato flavored. It seems like an interesting concept, so I thought I'd ask if anyone else found any value in making a tomato version. I thought that if it is good, besides being useful in my own kitchen, it would make a nice gift...

Kathy