Marinated tomatoes are my go-to summer dish that works as a side, topping, or sauce; perfect for hot days when you don’t want to turn on the stove.
The Easiest Marinated Cherry Tomatoes
We’ve reached that delicious part of summer when the cute and colorful little tomatoes at the market are super sweet and irresistibly abundant, which means I make marinated tomatoes all summer long.
I use them as a quick topping for bruschetta or for grilled fish, and they’re perfect stirred through some leftover pasta for a quick, tangy pasta salad. Put them out with some toothpicks, and they make a nearly effortless starter, too! It’s easy, it enhances their natural flavor, and it’s even easier than making a salad.
I find that with flavorful little tomatoes, just adding a little salt and olive oil draws out enough juice that they practically dress themselves. Stirring in a little garlic and some fresh herbs adds complexity, and a splash of vinegar makes the tomatoes’ natural sweetness pop.
Key Ingredients
- Cherry or grape tomatoes: Truly, you can use any tomatoes you like, but I prefer to use the small to medium-sized grape or cherry tomatoes because they have the most intense tomato flavor.
- Garlic: Just a touch of garlic adds savory intensity that balances the acidity in the tomatoes. I recommend grating it or using a garlic press so it distributes evenly and infuses every bite without big, overpowering chunks.
- Fresh herbs. I’ve made this recipe with basil, mint, parsley or a combination of all three.
- Dried Greek oregano adds a peppery, citrusy note.
- Extra virgin olive oil is the backbone of the tomato marinade. It’s essential to use a good-quality extra virgin olive oil here since its flavor really comes through.
- White wine vinegar. Just a touch of vinegar brightens everything up and enhances the sweetness of the tomatoes.
How to Make Marinated Tomatoes
- Season the tomatoes. Place 3 cups halved cherry or grape tomatoes in a mixing bowl. Add the 1 large garlic clove, finely grated, along with a big pinch of kosher salt (about 3/4 teaspoon), 2 tablespoons minced fresh herbs, 1/2 teaspoon dried Greek oregano, a generous drizzle of olive oil (about 3 tablespoons), and 2 teaspoons white wine vinegar. Toss with a spoon to combine.
- Marinate the tomatoes. Leave the tomatoes to marinate at room temperature for up to 1 hour or cover and let them marinate in the fridge up to 24 hours. Take them out of the fridge a good half hour or so before serving.
Make This Recipe Your Own
- Change up the herbs. I most often make these marinated tomatoes with a combination of fresh basil, mint, and parsley, but this recipe is forgiving, so use what you love. Any fresh herbs, including tarragon, cilantro, and chervil, are also great here.
- Add a little heat. A pinch of crushed red pepper flakes tossed in with the herbs gives these tomatoes a nice kick. A pinch of Aleppo pepper adds a pleasantly fruity warmth.
- Make it creamy. Add cubed or crumbled feta for extra richness and tang. The combination is one of my favorites!
- Add something briny. Drained olives or capers are both delicious additions to these marinated tomatoes, though if you add them, be careful not to add too much salt to the marinade itself!
- Add citrus. Use a vegetable peeler to add a wide strip of lemon or orange zest to the marinade. The citrus flavor goes well with the tomatoes.
- Swap the vinegar. No white wine vinegar? Fresh lemon juice or red wine vinegar both work beautifully here. Balsamic vinegar is also great with tomatoes, adding even more fruity flavor.
- Add protein and fiber: To bulk this recipe up into more of a meal, I add a drained and rinsed can of chickpeas or cannellini beans.
What to Do with Marinated Tomatoes
These marinated tomatoes are super versatile, so much so that I end up using them as a topping, side, or sauce.
They’re wonderful spooned over grilled fish or chicken breasts, piled onto slices of crusty, toasted baguette for a quick bruschetta, or tossed with fresh pasta for an easy summer dinner. They also pair beautifully with a cheese board.
If I’m having friends over and I want to put up a perfect summer snacking spread, I pair them with salmon crudo or shrimp fritters, and some crunchy crudités with whipped feta.
Add some chilled white wine or rosé lemonade, and you’ve got an easy spread for a lovely summer evening.
How to Store Marinated Cherry Tomatoes
Tomatoes of any kind and refrigeration are not friends. Can you put leftover tomatoes into the fridge? Technically, yes. However, the texture isn’t the same. It’s best to use this up rather than store it.
If that’s not an option, and you do have leftovers, keep them in the fridge, but to use them up make a batch of pasta, and toss them with the warm pasta and additional extra virgin olive oil for a raw pasta sauce rather than eating them as a cold tomato salad.
Try These Tomato Recipes Next!
Ingredients
- 3 cups cherry or grape tomatoes, halved
- 1 large garlic clove, finely grated
- 3/4 teaspoon Kosher salt
- 2 tablespoons minced fresh basil, mint, and/or parsley
- 1/2 teaspoon dried Greek oregano
- 3 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
Instructions
- Season the tomatoes. Place the tomatoes in a mixing bowl. Add the garlic, a big pinch of kosher salt (about 3/4 teaspoon), the fresh herbs, Greek oregano, a generous drizzle of olive oil (about 3 tablespoons) and the vinegar. Toss with a spoon to combine.
- Marinate the tomatoes. Leave the tomatoes to marinate at room temperature for up to 1 hour or cover and let them marinate in the fridge up to 24 hours. Take them out of the fridge a good half hour or so before serving.
Notes
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
