Marinated Tomatoes

Marinated tomatoes are a versatile and flavorful dish that transforms fresh tomatoes into a delicious side, topping, or appetizer. The process involves soaking tomatoes in a dressing of oil, acid, herbs, and aromatics to enhance their natural sweetness and acidity.

Here is a guide to making, serving, and storing marinated tomatoes.

Simple Marinated Tomatoes Recipe

This is a flexible base recipe. Feel free to adjust the herbs and acid to your taste.

Ingredients:

Tomatoes: 1 pint of cherry or grape tomatoes (halved), or 2-3 large ripe tomatoes (sliced or cut into wedges). Using a mix of colors adds visual appeal.

Fat: 1/4 cup extra virgin olive oil. Use a good quality oil as its flavor will be prominent.

Acid: 2 tablespoons vinegar (red wine vinegar, balsamic vinegar, or sherry vinegar) or fresh lemon juice.

Aromatics: 1-2 cloves garlic, finely minced or grated.

Herbs: 2 tablespoons minced fresh herbs (basil, parsley, oregano, chives, or a combination). If using dried herbs, use about 1-2 teaspoons.

Seasoning: Salt and freshly ground black pepper to taste.

Optional Sweetener: 1 teaspoon of honey or maple syrup to balance the acidity.

Optional Kick: A pinch of red pepper flakes.

Instructions:

Prepare Tomatoes: Place the cut tomatoes in a large bowl. If using large, juicy tomatoes, you can lightly salt them and let them sit in a colander for 15-20 minutes to draw out excess moisture before adding the marinade.

Make Vinaigrette: In a small bowl or jar, whisk or shake together the olive oil, vinegar/lemon juice, minced garlic, herbs, salt, pepper, and any optional ingredients until well combined.

Combine: Pour the vinaigrette over the tomatoes and toss gently to coat evenly.

Marinate: Let the tomatoes sit at room temperature for at least 30 minutes to an hour to allow the flavors to meld. For a deeper flavor, cover and refrigerate for up to 24 hours.

How to Serve Marinated Tomatoes

There are endless ways to enjoy this dish. Here are some popular serving suggestions:

As a Simple Side: Serve them on their own in a bowl as a refreshing salad.

Appetizer: Spoon them over toasted baguette slices to make bruschetta or crostini.

Caprese Style: Toss with fresh mozzarella balls (bocconcini) or serve alongside creamy burrata cheese.

Pasta Topping: Stir them into hot pasta for a quick, fresh sauce, or mix with cold pasta for a pasta salad.

Grilled Meats: Use as a bright, flavorful topping for grilled chicken, steak, or fish.

Breakfast: Spoon over avocado toast or serve alongside scrambled or poached eggs.

Salads & Bowls: Add them to a green salad or a grain bowl (like quinoa or farro) for an extra burst of flavor.

Sandwiches: Tuck them into wraps or layer them on sandwiches for added moisture and zing.

Storage Tips

Refrigeration: Store leftover marinated tomatoes in an airtight container in the refrigerator. They will keep for 3 to 5 days.

Texture Change: Be aware that the longer tomatoes sit in the marinade, especially if they are sliced large tomatoes, the softer their texture will become. Whole cherry tomatoes tend to hold their shape better.

Serve at Room Temperature: Olive oil may solidify in the fridge. For the best flavor and texture, remove the tomatoes from the refrigerator about 30 minutes before serving to let them come to room temperature and give the oil a chance to liquefy again.

Not for Freezing: It is not recommended to freeze fresh marinated tomatoes, as thawing will destroy their texture, making them mushy and only suitable for cooked dishes like soups or sauces.