Name: Marinated Tomatoes
Prep time: 10 min
Total time: PT-491152H31M33S
Cuisine: Mediterranean
Ingredients: 1.5 lbs ripe tomatoes (cherry, grape, or heirloom), sliced or halved; 3 tbsp olive oil; 1 tbsp red wine vinegar or balsamic vinegar; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh basil, chopped (or parsley/oregano); Optional: 1/4 tsp red pepper flakes; Optional: 1/4 small red onion, thinly sliced; Optional: 1/4 cup crumbled feta or diced mozzarella

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Marinated Tomatoes are one of my favorite simple side dishes that brings out the best in fresh, juicy tomatoes. With a quick soak in olive oil, vinegar, garlic, and herbs, the tomatoes become incredibly flavorful and vibrant. I love serving them as a salad, spooned over toast, or alongside grilled meats for a refreshing and colorful touch.

Why You’ll Love This Recipe

I love this recipe because it takes just a few minutes to prepare but delivers so much flavor. The marinade brings out the natural sweetness and acidity of the tomatoes while adding richness and depth. It’s versatile, easy to customize, and works just as well for a summer barbecue as it does for a quick weekday lunch. Marinated Tomatoes

Ingredients

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

Ripe tomatoes (cherry, grape, heirloom, or any variety)
Olive oil
Red wine vinegar or balsamic vinegar
Garlic (minced)
Fresh basil (chopped) or other herbs like parsley or oregano
Salt
Black pepper
Optional: red pepper flakes, sliced red onion, or mozzarella

Directions

I slice or halve the tomatoes depending on their size and place them in a bowl.
In a small bowl, I whisk together olive oil, vinegar, minced garlic, salt, and pepper.
I pour the marinade over the tomatoes and gently toss to coat.
I let the tomatoes sit for at least 15–30 minutes at room temperature to soak up the flavor.
Just before serving, I stir in the fresh herbs and adjust the seasoning to taste.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Marinate time: 15–30 minutes
Total time: Around 25–40 minutes

Variations

Sometimes I add thinly sliced red onion for a bit of bite or crumble in some feta or mozzarella for extra richness. I’ve also used lemon juice instead of vinegar for a brighter twist. When I want a spicy version, I sprinkle in red pepper flakes or drizzle with chili oil.

storage/reheating

I store marinated tomatoes in an airtight container in the fridge for up to 2 days. I bring them to room temperature before serving so the flavors come through better. I don’t reheat them—they’re best enjoyed cold or at room temp.

FAQs

Can I use unripe tomatoes?

I prefer ripe, juicy tomatoes for the best flavor. If I have slightly firm ones, I marinate them a bit longer to soften and infuse them.

What’s the best vinegar to use?

I usually go with red wine vinegar for tang, but balsamic adds a sweeter, deeper flavor. White wine vinegar or apple cider vinegar also work.

Can I make this ahead?

Yes. I often prep the tomatoes and let them marinate a few hours in advance. I just wait to add delicate herbs like basil until just before serving.

What can I serve marinated tomatoes with?

I love them with grilled chicken, fish, pasta, on top of crusty bread, or as part of a cheese board.

Do I need to peel the tomatoes?

No. I leave the skins on. If I’m using large tomatoes with thick skins and want a smoother bite, I blanch and peel them—but usually I skip it.

Conclusion

Marinated Tomatoes are one of my favorite ways to celebrate fresh produce with minimal effort. The simple marinade enhances their natural flavor, and the result is juicy, tangy, and herb-packed tomatoes that go with just about everything. Whether I serve them on toast, in a salad, or straight from the bowl, they always bring a burst of sunshine to the plate.