Marinated Tomatoes – Only 5 Ingredients

Fresh summer tomatoes don’t need much shine. Toss with olive oil, red wine vinegar, garlic, and herbs and let the marinade do the rest. In about 10 minutes of preparation, you’ll have a bright, flavorful side dish that goes with just about anything.

Coat freshly sliced ​​tomatoes in a mixture of olive oil, garlic, vinegar, and herbs and marinate until they release their juices and form a flavorful vinaigrette.

The uses are endless. Spoon over grilled meat, layer on toasted bread, toss with pasta, or enjoy straight from the plate.

best tomatoes and marinades

This version uses red wine vinegar and dried herbs in place of fresh herbs, leaning toward a sharper, pantry-driven profile.

Tomatoes – Marinated tomatoes can be made with almost any ripe variety, but the texture and sweetness of the tomatoes will determine the final outcome. Heirloom tomatoes are the most flavorful option, while Roma tomatoes provide firmer, prettier slices. Cherry and grape tomatoes have a naturally sweet taste and are especially good when you want a quick and reliable meal, while Campari tomatoes are popular year-round.

Vinegar – I use red wine vinegar, but there are some great alternatives depending on your preferred flavor. Apple cider vinegar adds a slightly fruity edge, white wine vinegar provides lightness and subtlety, and balsamic vinegar provides a deeper, slightly sweeter body.

Garlic – Fresh garlic is best here. If you prefer a softer flavor, roasted garlic also works well. For an extra tangy crunch, add a few spoonfuls of pickled shallots before serving.

Herbs – Common options include oregano, thyme, basil, rosemary, or an Italian seasoning blend. You can use a single herb for a more concentrated flavor, or mix several together depending on what you have on hand.

Olive Oil – For the best flavor, use extra virgin olive oil. While regular olive oil tends to be heavy and neutral, extra virgin oil adds freshness and richness.

Recipe tips and notes

These marinated tomatoes come together quickly, but a few small details make a big difference in the final result. Here are some tips to help you get the best texture and flavor every time.

For the best flavor, let the tomatoes come to room temperature before serving. Cold tomatoes lose their sweetness and flavor. Use high-quality extra virgin olive oil, as it plays an important role in the final flavor. Don’t miss your break time. Even 30 minutes makes a noticeable difference as the tomatoes release their juices and form their own dressing. If using very ripe heirlooms, slice them a little thicker so they hold their shape after marinating. We recommend slices about 1/2 inch thick. Taste and adjust just before serving. Just a pinch of salt or a sprinkle of vinegar will wake everything up after you sit down. These are best eaten the same day, but you can keep them in the fridge for 2-3 days and the flavors will meld and taste even better the next day.

How to serve marinated tomato (how to use & ideas)

Once it’s ready, it’s incredibly versatile. You can keep things simple or use it as a bright, tangy accent to everything from grilled protein to toasted bread and pasta.

Spoon over grilled chicken, fish, or sliced ​​smoked tri-tip for a fresh, tangy contrast. Serve on crunchy bread or toasted sourdough Use leftovers from a Capri-style frittata for an easy breakfast or brunch Toss with warm pasta for an instant sauce Serve with grilled vegetables or a simple salad Add to sandwiches in place of raw tomato slices

If you have extra tomatoes that you can’t use, this pickled green tomato is another great way to preserve and enjoy your seasonal harvest.

If you’re making an appetizer spread or a summer gathering, combine these tomato and mushroom marinades for an easy, make-ahead combination that’s perfect for crusty bread, charcuterie, or grilled meats.

marinated tomatoes

Juicy tomatoes marinated in red wine vinegar, garlic, and herbs are a quick and bright side dish that goes with almost anything.

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Preparation time: 10 minutes minutes

Cooking time: 2 time time

Total time: 2 time time 10 minutes minutes

Quantity: 3 for one person

calorie: 682kcal

author: Darcy Olson

Fee: 6 dollars

cooking modePrevent the screen from going dark

material

3 big heirloom tomatoes, sliced ​​1/2 inch thick (*Note 1)3 cloves Garlic, chopped1 cup extra virgin olive oil1/2 cup red wine vinegar (*Note 2)1 teaspoon Dried herbs: thyme, basil, oregano (*Note 3)sea ​​salt, to taste

Instructions

In a small mixing bowl, add garlic, olive oil, vinegar, herbs, and salt. Mix using a whisk until emulsified. You can also use a small blender.

Arrange the tomatoes on a large plate, overlapping them slightly.

Pour the marinade evenly over the tomatoes. Cover with a lid or plastic wrap and marinate for 2 to 12 hours. For best flavor, bring to room temperature before serving.

Precautions

*Note 1 – This recipe works with almost any ripe tomato. Heirloom tomatoes are the most flavorful, but Roma tomatoes, Campari tomatoes, cherry tomatoes, and grape tomatoes are all great options as well.
*Note 2 – This version uses red wine vinegar, but you can also use white wine vinegar, apple cider vinegar, or balsamic vinegar.
*Note 3 – Feel free to use a single herb or a blend of herbs. Oregano, thyme, basil, rosemary, and Italian seasoning all work well in this recipe. If you have fresh herbs, use a tablespoon.

nutrition

calorie: 682kcal | carbohydrates: 8g | protein: 2g | fat: 72g | Saturated fat: 10g | Polyunsaturated fats: 8g | Monounsaturated fats: 53g | sodium: 14mg | potassium: 464mg | fiber: 2g | sugar: 5g | Vitamin A: 1548IU | Vitamin C: 27mg | calcium: 29mg | iron: 1mg