Marinated tomatoes are a bright, juicy side dish that takes minutes to prepare but delivers incredible flavor. Whether you’re serving them with grilled meats, a hearty sandwich, or a crusty piece of bread, they bring a burst of summer freshness to your plate. The simple marinade of olive oil, vinegar, herbs, and garlic soaks into every slice, turning basic tomatoes into something truly special.
Prep Time: 10 minutes
Marinate Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 4 servings
Ingredients
1 pound ripe tomato (Roma, cherry, heirloom, or beefsteak all work) ½ red onion, finely diced 1 garlic clove, minced ¼ cup olive oil 2 tablespoons red wine vinegar (or balsamic, if preferred) ½ lemon, juiced 1 teaspoon fresh basil, chopped 1 teaspoon fresh parsley, chopped Sea salt to taste Freshly ground black pepper
Instructions
Start with ripe, juicy tomatoes. For cherry tomatoes, slice them in halves or quarters. For larger tomatoes like heirloom or beefsteak, slice them about ⅓ inch thick. Roma or Italian tomatoes also work well. Arrange the sliced tomatoes on a large serving plate or shallow dish. In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, red onion, garlic, basil, parsley, salt, and pepper until the marinade is emulsified. Pour the marinade evenly over the tomatoes, making sure each slice gets coated. Cover and refrigerate for at least 2 hours to allow the flavors to soak in, gently tossing or flipping the tomatoes once or twice during marination. Tomatoes can be marinated for up to 2 days in the fridge, but for the best texture, enjoy within 8 hours. Before serving, give everything a final gentle toss and garnish with extra herbs if desired. Any leftover marinade can be used as a salad dressing or stirred into soups and stews for added depth.
Notes
Use the ripest, firmest tomatoes you can find for best flavor and texture. Red wine vinegar is preferred because it complements the tomatoes without overpowering their natural sweetness. Marinating for at least 2 hours is key—any less and the flavor won’t fully develop. Tomatoes will soften the longer they sit in the marinade, so serve within 8 hours for the best texture, though they can keep for up to 3 days if covered and refrigerated. Leftover marinade is gold—don’t throw it out!
Nutrition (Per Serving)
Calories: 149 kcal Carbohydrates: 6 g Protein: 1 g Fat: 14 g Saturated Fat: 2 g Sodium: 7 mg Potassium: 299 mg Fiber: 2 g Sugar: 4 g Vitamin A: 949 IU Vitamin C: 18 mg Calcium: 17 mg Iron: 1 mg
Marinated Tomatoes
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
Description
Marinated tomatoes are a bright, juicy side dish that takes minutes to prepare but delivers incredible flavor. Whether you’re serving them with grilled meats, a hearty sandwich, or a crusty piece of bread, they bring a burst of summer freshness to your plate.
Ingredients
1 pound ripe tomato (Roma, cherry, heirloom, or beefsteak all work) ½ red onion, finely diced 1 garlic clove, minced ¼ cup olive oil 2 tablespoons red wine vinegar (or balsamic, if preferred) ½ lemon, juiced 1 teaspoon fresh basil, chopped 1 teaspoon fresh parsley, chopped Sea salt to taste Freshly ground black pepper
Instructions
Start with ripe, juicy tomatoes. For cherry tomatoes, slice them in halves or quarters. For larger tomatoes like heirloom or beefsteak, slice them about ⅓ inch thick. Roma or Italian tomatoes also work well. Arrange the sliced tomatoes on a large serving plate or shallow dish. In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, red onion, garlic, basil, parsley, salt, and pepper until the marinade is emulsified. Pour the marinade evenly over the tomatoes, making sure each slice gets coated. Cover and refrigerate for at least 2 hours to allow the flavors to soak in, gently tossing or flipping the tomatoes once or twice during marination. Tomatoes can be marinated for up to 2 days in the fridge, but for the best texture, enjoy within 8 hours. Before serving, give everything a final gentle toss and garnish with extra herbs if desired. Any leftover marinade can be used as a salad dressing or stirred into soups and stews for added depth.
Notes
Use the ripest, firmest tomatoes you can find for best flavor and texture. Red wine vinegar is preferred because it complements the tomatoes without overpowering their natural sweetness. Marinating for at least 2 hours is key—any less and the flavor won’t fully develop. Tomatoes will soften the longer they sit in the marinade, so serve within 8 hours for the best texture, though they can keep for up to 3 days if covered and refrigerated. Leftover marinade is gold—don’t throw it out!