Easy Marinated Tomatoes Recipe

These Easy Marinated Tomatoes are tasty and versatile. They're great on their own, as part of a charcuterie board, or mixed into a salad. With just a few ingredients, you can make ordinary tomatoes into something special that everyone will enjoy.

Wooden spoon filled with marinated tomatoes with a bowl of marinated tomatoes in the background.

If you're like me, your garden is probably overflowing with grape tomatoes right now. These little guys are growing faster than I can eat them! That's why I love this marinated tomatoes recipe - it's a perfect way to use up those extra tomatoes and make them even more delicious.

These marinated tomatoes are so versatile. I love snacking on them straight from the fridge, but they're also great for jazzing up a simple green salad or adding a burst of flavor to a sandwich. And let me tell you, they're absolutely perfect for summer barbecues as a side dish or an easy appetizer.

What I really love about this recipe is how it transforms those everyday tomatoes into something special. The mix of olive oil, vinegar, and herbs really brings out the sweetness of the tomatoes. Plus, this cherry tomato salad is so quick and easy to throw together - perfect for those busy summer days.

If you're looking for more ways to use up your tomato harvest, you've got to try my Tomato Galette. It's a great way to showcase those ripe, juicy tomatoes. Or, for something a little different, Crustless Tomato Pie is always a hit at family dinners.

So next time you're wondering what to do with all those beautiful tomatoes, give this marinated tomato recipe a try. I bet it'll become a summer staple in your house, just like it has in mine!

Ingredients Needed

Grape or cherry tomatoes - The stars of this dish! Use fresh, ripe tomatoes from the garden or the grocery store for the best flavor. You'll need 1 pint, halved, which gives you the perfect bite-sized pieces.
Olive oil - This forms the base of the marinade, helping to infuse the tomatoes with flavor. Use a good quality extra virgin olive oil for the best taste.
Red wine vinegar - Adds a tangy kick to balance the sweetness of the tomatoes. It also helps to soften the tomatoes slightly as they marinate.
Honey - A touch of sweetness that complements the natural sugars in the tomatoes and balances the acidity of the vinegar.
Fresh basil - Brings a wonderful aroma and classic Italian flavor to the dish. Make sure to use fresh basil for the best taste.
Garlic - A single minced clove adds depth and a subtle bite to the marinade. Go for fresh garlic cloves for best results, but pre-minced will work in a pinch.
Kosher salt - Enhances all the flavors and helps to draw out the juices from the tomatoes.

Expert Tips

Cut the tomatoes in half and salt them about 30 minutes before adding the other ingredients. This gives time for excess liquid to drain out. Before adding the other ingredients drain that fluid off.
Choose ripe but firm tomatoes: For the best texture, use fresh tomatoes that are ripe but still firm. Overripe tomatoes can become mushy when marinated.
Don't skip the honey: While it might seem odd to add sweetness, the honey balances the acidity of the tomatoes and vinegar. It also helps to draw out the tomatoes' natural flavors.
Mince the garlic finely: To avoid biting into large pieces of raw garlic, make sure to mince it very finely. This will distribute the flavor more evenly throughout the marinade.
Use fresh basil: For the best flavor, always use fresh basil rather than dried. If you don't have basil, fresh oregano or parsley can work as alternatives.
Allow time to marinate: While it's tempting to eat these right away, let the garden tomatoes marinate for at least 2 hours. The longer they sit (up to 24 hours), the more flavorful they'll become.
Bring to room temperature before serving: If you've refrigerated your marinated cherry tomatoes, take them out about 30 minutes before serving. The flavors will be more pronounced at room temperature.
Save the marinade: Don't throw away the leftover marinade! It makes a delicious dressing for salads or a flavorful base for vinaigrettes.

white bowl of marinated tomatoes on a white background with a wooden spoon laying nearby

Substitutions and Variations

Switch up the herbs: Basil is classic, but you can try any of your other favorite fresh herbs like oregano, thyme, or parsley.
Experiment with vinegars: Red wine vinegar works great, but balsamic vinegar can add a rich, sweet-tart flavor. White wine vinegar or apple cider vinegar are also good alternatives.
Add some heat: For an easy way to add a spicy kick, try a pinch of red pepper flakes or a finely chopped fresh chili pepper in the cherry tomato marinade.
Include extras: Try adding finely diced red onion or shallots for extra crunch and flavor. Crumbled feta cheese can also be a delicious addition just before serving.
Make it Mediterranean: Add some pitted and sliced Kalamata olives and a sprinkle of dried oregano for a Mediterranean twist.
Go Italian: Toss in some small fresh mozzarella balls (bocconcini) and a drizzle of balsamic glaze for an easy Caprese-style dish.

Storage Information

You can store the marinated tomatoes in an airtight container in the refrigerator for up to 4 days. After that, they may become too mushy.

Before serving, give the container a gentle shake or stir to redistribute the marinade. It's best to bring the tomatoes to room temperature before eating.

Looking for more quick appetizer ideas?

Recipe FAQs

Can I use larger tomatoes instead of grape or cherry tomatoes?

While you can use larger varieties like Roma tomatoes or heirloom tomatoes, grape or cherry tomatoes are ideal for this recipe as they hold their shape well and absorb flavors quickly. If using larger tomatoes, cut them into thick slices and then bite-sized pieces and be aware that they may become softer during marination.

Can I make this recipe ahead of time?

Yes, this is a great make-ahead recipe. You can prepare the marinated tomatoes up to 24 hours in advance and store them in the refrigerator. Just remember to bring them to room temperature before serving for the best flavor.

Can I use dried herbs instead of fresh basil?

While fresh basil provides the best flavor, you can use dried herbs in a pinch. Use about 2 teaspoons of dried basil in place of the 2 tablespoons of fresh. Remember that dried herbs are more potent, so you'll need less.

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