Make Tomato Bottarga and Vinegar Now to Use in Your Cooking Next Year

The Wit Hotel, Chicago, Illinois

Last year, at the end of tomato season, I bought about 200 pounds of tomatoes. They were seconds, and dirt-cheap. I had a couple of rough ideas of what I wanted to do with them, but no set plan. I try to not have a set idea with projects like this; when I do, I wind up being disappointed, So I started with a vague plan, and thought I’d just...