I love how this marinated tomatoes recipe comes together with almost no effort and delivers bold, fresh flavors every single time. Juicy ripe tomatoes soak in a simple yet vibrant marinade of olive oil, vinegar, herbs, onion, and garlic, turning into a refreshing salad, a versatile side dish, or a topping I use in countless ways during warmer months.
Why You’ll Love This Recipe
I enjoy this recipe because it is incredibly quick and requires no cooking at all. I put everything together in under ten minutes and let the fridge do the rest of the work. I also appreciate how flexible it is, since I can switch up the herbs or vinegar depending on what I have on hand. The marinade enhances the natural sweetness and acidity of the tomatoes instead of overpowering them. I also like that this dish is naturally vegan, gluten-free, and low in carbohydrates, making it suitable for many different eating styles.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 pounds ripe tomatoes, sliced or cut into wedges
6 tablespoons extra virgin olive oil
2 tablespoons red grape vinegar or red wine vinegar
1/3 cup red onion, finely chopped
1 large clove garlic, minced
2 teaspoons fresh basil, chopped
2 teaspoons fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
Directions
I start by rinsing the tomatoes well, patting them dry, and slicing them into about 1/3-inch thick slices. If I use cherry or grape tomatoes, I simply cut them in halves or quarters. I arrange all the tomatoes in a large shallow dish.
Next, I finely chop the onion and herbs and mince the garlic. Sometimes I soak the chopped onion in cold water for a few minutes and drain it well, especially if I want a milder flavor.
In a bowl, I whisk together the olive oil, vinegar, chopped onion, garlic, herbs, salt, and black pepper until everything is well combined.
I pour the marinade evenly over the tomatoes and gently spread it so every piece is coated. I cover the dish and refrigerate it for at least 2 hours, flipping the tomatoes once in between so they absorb all the flavors. When ready, I serve them chilled or slightly cool.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time is around 10 minutes, with no cooking time required.
Marinating time is at least 2 hours, though I sometimes leave it overnight for deeper flavor.
Variations
I like using different tomato varieties such as heirloom, Roma, or cherry tomatoes depending on the season. I sometimes swap red grape vinegar for balsamic or apple cider vinegar for a different flavor profile. When I want a Mediterranean twist, I add fresh thyme or oregano. For extra freshness, I occasionally toss in sliced cucumbers or a handful of arugula just before serving.
Storage/Reheating
I store leftover marinated tomatoes in an airtight container in the refrigerator for up to 3 days. I do not reheat them, as they are best enjoyed cold or at room temperature. I also make sure not to discard the leftover marinade, since I like to drizzle it over salads, grains, or roasted vegetables.
FAQs
How Long Should I Marinate The Tomatoes?
I let the tomatoes marinate for at least 2 hours, but I find that overnight marination gives the best flavor.
What Type Of Tomatoes Work Best?
I prefer ripe, juicy tomatoes such as beefsteak, heirloom, Roma, or cherry tomatoes, as they absorb the marinade beautifully.
Can I Use Dried Herbs Instead Of Fresh?
I do use dried herbs when fresh ones are not available, but I reduce the quantity to about one-third since dried herbs are more concentrated.
Can I Make This Recipe Ahead Of Time?
I often make this recipe a day in advance, as the flavors improve with time in the refrigerator.
How Long Do Marinated Tomatoes Last In The Fridge?
I keep them refrigerated for up to 3 days. After that, the tomatoes start to soften too much.
Conclusion
I love keeping this marinated tomatoes recipe on repeat during summer because it is fresh, flavorful, and endlessly versatile. I serve it as a salad, a side dish, or a topping for many meals, and it never disappoints. With minimal ingredients and maximum flavor, this is one of my favorite ways to enjoy ripe tomatoes at their best.
A simple, no-cook dish featuring ripe tomatoes marinated in olive oil, vinegar, herbs, garlic, and onion. Perfect as a salad, side dish, or topping for summer meals.
Ingredients
1.5 pounds ripe tomatoes, sliced or cut into wedges
6 tablespoons extra virgin olive oil
2 tablespoons red grape vinegar or red wine vinegar
1/3 cup red onion, finely chopped
1 large clove garlic, minced
2 teaspoons fresh basil, chopped
2 teaspoons fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Rinse and pat dry the tomatoes, then slice them into 1/3-inch slices or cut cherry tomatoes in halves/quarters. Arrange in a shallow dish.
Finely chop red onion, herbs, and mince garlic. Optional: soak onion in cold water for a milder flavor, then drain.
In a bowl, whisk together olive oil, vinegar, onion, garlic, herbs, salt, and pepper.
Pour the marinade evenly over the tomatoes and spread gently to coat.
Cover and refrigerate for at least 2 hours, flipping tomatoes once during marination.
Serve chilled or slightly cool.
Notes
Use a mix of tomato varieties like heirloom, Roma, or cherry for visual and flavor variety.
Swap red wine vinegar with balsamic or apple cider vinegar for different flavor profiles.
Add sliced cucumber or arugula for added freshness before serving.
Leftover marinade works great as a salad dressing or drizzle over grains and roasted veggies.
