Name: Marinated Tomatoes
Prep time: 10 min
Total time: PT-490058H59M29S
Cuisine: Mediterranean
Ingredients: 2 cups cherry tomatoes or vine-ripened tomatoes, halved or sliced; 3 tbsp olive oil; 1 tbsp red wine vinegar or balsamic vinegar; 2 cloves garlic, minced; 2 tbsp fresh basil or parsley, chopped; 1/2 tsp salt; 1/4 tsp black pepper; Optional: pinch of red pepper flakes; Optional: 1/4 tsp dried oregano; Optional: 1/4 cup sliced red onion; Optional: pinch of sugar

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Marinated Tomatoes are one of my go-to side dishes or snacks when I want something fresh, vibrant, and full of flavor with very little effort. I love how the juicy tomatoes soak up the garlicky, herby marinade, turning something simple into a bold and delicious bite. Whether I serve them on toast, over salads, or next to grilled meat, they always add a bright, tangy punch to the plate.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly quick, endlessly versatile, and brings out the best in ripe tomatoes. The marinade infuses the tomatoes with bold, savory flavor, and the longer they sit, the better they taste. It’s perfect for summer gatherings, easy lunches, or just keeping a jar in the fridge for when I need something flavorful in a hurry. Marinated Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry tomatoes or vine-ripened tomatoes (halved or sliced)
Olive oil
Red wine vinegar or balsamic vinegar
Garlic (minced)
Fresh basil or parsley (chopped)
Salt
Black pepper
Optional: red pepper flakes, oregano, sliced red onion, or a pinch of sugar

Directions

I wash and slice the tomatoes—halving cherry tomatoes or cutting larger ones into thick slices.
In a bowl, I whisk together olive oil, vinegar, garlic, salt, and pepper until combined.
I add the tomatoes and toss gently until they’re well coated.
I stir in fresh herbs like basil or parsley and let the mixture sit at room temperature for 30 minutes to 1 hour so the flavors can blend.
I serve them as a side, spoon them over toast, or chill them for later use.

Servings and timing

This recipe makes about 4 servings as a side or topping.
Prep time: 10 minutes
Marinating time: 30–60 minutes
Total time: Around 40–70 minutes

Variations

Sometimes I use heirloom or grape tomatoes for color and texture, or add sliced red onions for a sharper bite. I’ve also added a bit of crumbled feta or mozzarella for a light tomato salad. If I want a sweeter profile, I add a pinch of sugar or use balsamic glaze instead of vinegar.

storage/reheating

I store marinated tomatoes in an airtight container in the fridge for up to 3 days. The flavors deepen as they sit. I don’t reheat them—these are best served chilled or at room temperature. I always give them a stir before serving to redistribute the marinade.

FAQs

Can I use any type of tomato?

Yes. I love using cherry or grape tomatoes, but plum, Roma, or even heirloom tomatoes work well. I just make sure they’re ripe and juicy.

How long should I marinate the tomatoes?

I usually marinate for at least 30 minutes, but if I have more time, I let them sit for a few hours or even overnight in the fridge for stronger flavor.

Can I use dried herbs?

Yes. I use dried oregano, thyme, or Italian seasoning if I don’t have fresh herbs on hand—just a smaller amount, since dried herbs are more concentrated.

What’s the best way to serve marinated tomatoes?

I spoon them over toasted bread, toss them into salads, serve them alongside grilled meats, or mix them with pasta. They’re incredibly versatile.

Can I reuse the leftover marinade?

Yes. I drizzle it over salads, grilled veggies, or crusty bread—it’s packed with flavor and too good to waste.

Conclusion

Marinated Tomatoes are one of my favorite easy dishes to make when I want something fresh, flavorful, and incredibly versatile. With just a few ingredients and a little time, I turn everyday tomatoes into something vibrant and delicious. Whether I’m using them as a topping, a side, or a quick snack, they always bring a burst of sunshine to the table.