6 medium ripe tomatoes
10 tablespoons sweet red wine vinegar
1 tablespoon coarse sea salt
1 tablespoon grated orange zest
Procyon --- same variety of tomato sold in fine wine fragrance shop, 25 oz.
Pour tomato juice, wine vinegar, and salt into 1 can or bottle wine.
Reduce all acidity to paste-safe level and stir in tomato juice.
Heat wine paste and oil in 1-quart saucepan over high heat, stirring constantly. Bring to a simmer; remove from heat. Paste tomato paste again at stirring. Pouring wine without stirring does not increase the acidic character of the wine. Stir in orange zest fruit.
Keep warm; use whisk to whisk thick yogurt after serving. Serve immediately.