Marinated Tomatoes

Marinated Tomatoes
Ingredients and Substitutions
Notes on Equipment
How to Make Marinated Tomatoes
Expert Tip
Serving Suggestions
Make Ahead & Storage
More Tomato Recipes
Frequently Asked Questions

Mildly tangy and a little bit sweet, this garlic and herb marinade goes beautifully with the natural acidity of tomatoes. I’ve always liked tomatoes, but these marinated tomatoes have taken that relationship to a whole new level.

I’ve been combining tomatoes and balsamic dressings for a while (looking at you, you beautiful cucumber tomato salad). But this recipe for marinated tomatoes has me feeling very Mary Poppins. Just a spoonful of sugar makes such a difference!

I am sold on this flavor combination. The first time I made these tomatoes, I couldn’t stay out of them all afternoon as they were marinating on the counter, so I moved them to the refrigerator. And I still couldn’t stay out of them!

I kept telling myself I needed to stir them to make sure they were marinating just right. Somehow that wound up in a taste or two each time. Consider yourself warned, these really are that good!

Even my brother, who hates vinegar liked these tomatoes. So, I am confident that they can convert even diehard skeptics. Just remember that with great power comes great responsibility. And snack well, my friends!

Ingredients and Substitutions

Tomatoes – I usually use cherry or grape tomatoes. But, this recipe will work nicely with whatever tomatoes you happen to have on hand.

Vinegar – Balsamic vinegar is perfect with the acidity of the tomatoes, adding a tangy, tart flavor.

Olive Oil – You’ll want to use extra virgin olive oil for the dressing, as this is a dressing where the oil gets to share the spotlight.

Sugar – I add a little sugar, to bring out the sweetness of the tomatoes.

Garlic – Fresh garlic is the move. There is no substitute this time around.

Fresh Herbs – You’re going to love the earthy, almost peppery notes that freshly chopped basil and parsley bring to the mix.

Seasonings – Thyme rounds out the flavors with a sort of minty hint. And, I always use kosher salt and freshly cracked black pepper.

Notes on Equipment

Mixing bowl or airtight container with lid
Cutting board
Chef’s knife. Food prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried this knife, while visiting a professional test kitchen. I still love the knife and the price point simply can’t be beat for quality.
Measuring spoons
Garlic Press This is hands down the best press I have ever used. The press comes in two different sizes, and the larger one actually cuts it into tiny pieces. And, the BEST part? It’s just two pieces of stainless steel that click together and come apart for the easiest cleaning you can imagine.

How to Make Marinated Tomatoes

Washing the Tomatoes: To start, you’ll want to clean the tomatoes. Pat them dry with a cloth or paper towel afterward.

Preparing the Produce: I halve or cut the tomatoes into bite-size pieces. I also cut the basil and parsley and mince the garlic at this stage.

Assembling the Tomatoes: Place the tomatoes in a large bowl or container with a lid. Add the garlic, parsley, and basil. Sprinkle with the sugar, salt, pepper, and thyme. Pour the oil and vinegar over them.

Tossing: Toss everything together until the tomatoes are thoroughly coated.

Marinating: You’ll want to cover the bowl and let the tomatoes marinate for a few hours, either at room temperature or in the refrigerator. This gives all the flavors time to meld and marry. But, you should absolutely snack on a few (it’s a taste test! totally legitimate) just to make sure everything is good.

Serving: Once the tomatoes have marinated, serve chilled or at room temperature.

Expert Tip

One of the biggest flavor contributors here is the basil. In order to get the most out of your basil leaves, you’ll want to chiffonade the basil. Don’t panic when you hear that word! All that means is you’ll want to stack the leaves on top of one another, roll them together, then use a knife to slice the leaves into very thin slivers. Then, just gently separate all the slivers before adding them to the bowl.

Choosing the Best Tomatoes – You can use different varieties of tomatoes, but remember that this recipe is ALL about them. So, choose the freshest, ripest fruits you can find. They should be fragrant and heavy for their size with taut skin.

Mincing the Garlic – Using fresh garlic delivers a result that is impossible to match with any other form of garlic. Not a fan of mincing garlic? I highly recommend a quality garlic press. (I’ve used and recommended this one for years.)

Reserving Marinade – The juices from the tomatoes will pool in the container while they sit in the fridge. Scoop the tomatoes out with a slotted spoon and use that marinade. It makes a terrific salad dressing!

Serving Suggestions

These tomatoes are a summer side that goes with almost anything off the stove. I love them next to halibut with a pine nut crust when I want lighter fare. And, they’re just as good piled up next to my favorite Italian chicken thighs.

I also like to spoon the tomatoes and their juices over a bowl of this easy rice pilaf and let the rice soak up all that incredible tomato flavor. The bowl never lasts long.

Make Ahead & Storage

Make Ahead: These tomatoes can be prepped in advance. Isn’t that kind of a requirement with something you marinate?

How to Store: I keep the tomatoes in an airtight jar or container in the refrigerator for up to three days.

More Tomato Recipes

Frequently Asked Questions

Do I need to remove the seeds from the tomatoes?

Not at all! The seeds will simply become part of the dressing for the tomatoes.

Should I drain the marinade from the tomatoes before serving?

It depends how you’re using them. If you’re serving them as a side by themselves, I use a slotted spoon to leave the marinade behind. But, if you’re using them in a salad, or as part of another dish, let the marinade become the flavorful dressing.

Can I use canned tomatoes?

No. No, no. Don’t use canned tomatoes. The texture is all wrong, and they already have absorbed about as much as is tomato-ly possible.

Place the tomatoes in a large mixing bowl. Add the garlic, parsley, and basil. Sprinkle with sugar, salt, pepper, and thyme. Add the oil and vinegar.
Toss well and then allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. The tomatoes will create their own amazing marinade as they rest.

I’ve used all kinds of tomatoes for this recipe. It will work nicely with whatever tomatoes you happen to have on hand.

Nutrition information is automatically calculated, so should only be used as an approximation.

{originally published 7/20/11 – recipe notes and photos updated 6/15/26}

I made these marinated tomatoes for the first time 15 years ago, the day after Ree shared them. My recipe is adapted from and with thanks to Missy via The Pioneer Woman.

Trending Products