Step up your tomato game with this robust, homemade recipe for marinated tomatoes.
If you have a harvest of wonderfully juicy garden or farmer’s market tomatoes (or find the perfect tomatoes at the grocery) this is one of our favorite ways to enjoy them!
What Are Marinated Tomatoes?
Combine garden fresh tomatoes with a zesty vinaigrette style dressing and let the flavors meld in the fridge. This recipe couldn’t be easier!
We love marinated tomatoes because they make a great salad and really dress up anything they’re added to from sandwiches to hamburgers! Add in your own favorites from cheeses to sliced cucumbers.
Ingredients and Variations
The flavor of fresh, ripe tomatoes is enhanced with the ingredients!
TOMATOES Beefsteak tomatoes, Romas, cherry tomatoes, even heirloom tomatoes (think, red, yellow, or even green) will all work in this recipe.
OIL & VINEGAR Use good olive oil, if possible. Tangy red wine vinegar is our favorite with tomatoes (the same combo in bruschetta)! But feel free to sub balsamic vinegar for a more robust of flavor or champagne vinegar will make marinated tomatoes taste a little bit sweet.
HERBS Fresh herbs like parsley and basil add so much to this recipe. Dried definitely work but we prefer fresh.
ONIONS Sweet white onions (with the white papery skin, not the yellow skin) are our favorite in this recipe. To take the “bite” out of onions, soak them in cold salted water for a little bit and rinse before adding. This is optional.
How to Make Marinated Tomatoes
Marinated tomatoes are as easy as 1-2-3!
- Rinse and pat dry tomatoes. Slice tomatoes ¼” thick.
- Whisk the remaining ingredients together in a zippered bag or a bowl with a cover.
- Place tomatoes in the marinade (making sure they are fully covered or submerged) and chill in the refrigerator at least 2 hours or up to 2 days.
- Bigger tomatoes are easier to slice, but even cherry tomatoes sliced in half make for a great presentation.
- To slice cherry tomatoes, place them on a plate and cover with another plate (upside down over the cherry tomatoes). Using a long knife for slicing, slice between the two plates from left to right (or opposite). This will slice all of the cherry tomatoes at once. Easy peasy!
- Marinated tomatoes will keep in the refrigerator about 3 days before they start to get soft, but they will be used up by then, no doubt!
- Drain the marinade from the leftovers and add to soups, stews, chilis, or salads.
Got Fresh Tomatoes?
- Broiled Tomatoes – a low carb snack
- Cucumber Tomato Salad
- Fresh Tomato Salad – ready in 10 minutes
- Roasted Tomatoes
- Parmesan Oven Baked Tomatoes – with a crispy topping
- Garden Fresh Bruschetta – so easy to make
- Homemade Tomato Soup (Fresh Tomatoes)
- Stuffed Tomatoes – appetizer or entree
Did you love these Marinated Tomatoes? Be sure to leave a rating and a comment below!
- 1 pound ripe tomatoes
- ½ white onion sliced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic sliced
- 1 teaspoon fresh parsley
- 1 teaspoon fresh basil
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
Wash tomatoes and slice ¼ ” thick.
Whisk remaining ingredients and pour over tomatoes in a shallow bowl or a freezer bag.
Marinate at least 2 hours or up to 2 days turning occasionally. Discard garlic before serving.
Stir and refresh with salt & pepper before serving.