To develop an excellent method for dissolving specific grassy smell of acetic fermentation liquids of tomato and tomato vinegars, and thereby to develop a tomato vinegar having good taste and generally applicable to several cookings.

The tomato vinegar production method comprises producing by using a tomato material added with 0.3-3% by weight/volume free glutamic acid and then heat-treated to have 20-75 absorbance at 420 nm. Also, the tomato vinegar obtained by the production method has no grassy smell but mellow sour taste and natural taste, and, by using the tomato vinegar, several flavorings such as tomato ketchup, mayonnaise, dressing, jiao-zi sauce, sauce of sweet-and-sour pork, noodle soup, steak sauce, juice of bitter orange and Sushi vinegar, and vinegar drinks and the like, can be produced.