Quick and simple marinated tomatoes recipe! This homemade marinated fresh tomatoes which also doubles as a salad and a perfect appetizer is juicy and sweet. It is great with burgers, grilled chicken, fish, sandwiches, tacos, or an accompaniment on your cheese platter.
It comes together in about 10 minutes and is perfect for the summer weather. I love to serve it with whipped ricotta crostini.
Why you’ll love this marinated tomatoes recipe
If you are looking for a way to use up fresh tomatoes other than using it in pasta then your best bet is marinating tomatoes. The best part is that it can be made well ahead.
Colourful and vibrant especially if you use mixed colour tomatoes.
It is quick and easy and uses a handful of ingredients and minimal prep.
Perfect summer recipe, marinated tomato is fresh, sweet, and juicy with good bite to it and seriously delicious.
The tomato marinade is unbelievably simple, giving the fresh tomatoes an instant boost of flavor. You would not need to go out to get anything since it uses pantry staples ingredients.
No cooking involved and the only hard job here is cutting the tomatoes, which technically is no hard work as it will only take about 5 minutes.
Best tomatoes to use
Any fresh tomatoes would work for this recipe, small-medium, or large. I prefer mixed colors baby plum tomatoes for the colors. cherry tomatoes and grape tomatoes can be used interchangeably for this recipe.
You can also use beefsteaks tomatoes but make sure to slice them into bite sizes.
What you’ll need to make the perfect marinade for tomatoes
Good quality extra virgin olive oil
Fresh Garlic, I do not recommend substituting this with garlic powder, they don’t taste and work the same for this recipe
Fresh basil leaves
Salt and freshly cracked black pepper
While this recipe is great as it is on its own, here are what I add to the leftovers to upcycle it.
pearls black olives
pearl mozzarella cheese
grated parmesan cheese
chopped onions (red onion would work a great treat here)
How to make marinated tomatoes
Wash the tomatoes, drain then leave to air dry. If time is of the essence, pat the tomatoes dry with kitchen paper or a towel.
Cut the tomatoes into halves or quarters. If using medium or large sizes like beefsteak tomatoes then cut into about a quarter of an inch. Then transfer to a bowl.
Add chopped garlic, olive oil, balsamic vinegar, chopped basil, salt, and black pepper to the tomatoes and mix to combine.
Serve immediately or cover with a cling film/ plastic bag and place in the fridge for about 2 to hours for the flavors to develop.
Can I make this ahead of time?
Yes, marinated tomatoes can be made 24 hours in advance and it stores pretty well too. For the best result, bring it out of the fridge a few hours before use so that the oil can come to room temperature. Oftentimes, uncooked oil like olive oil congeals in the fridge.
How long can I store it
It will stay good in the fridge in an airtight container for up to 3 days. Leftovers can be tossed into salads such as tuna salad or Italian pasta salad, you can even use it in omelets.
I don’t like balsamic vinegar, what can I substitute it for.
If you do not like balsamic vinegar then you can substitute it with fresh lemon or lime juice.
More recipes you will love
Marinated feta cheese with garlic infused oil
Caprese skewers (salad kabobs)
If you made this marinade for tomatoes recipe, don’t forget to leave me feedback and rate it 5 stars. Tag us @cravingsmallbites on Instagram and save away to your Pinterest
Marinated Tomatoes Recipes
- 1 ½ lb cherry tomatoes
- 1 tbsp balsamic vinegar
- ⅓ cup extra virgin olive oil
- 2 garlic cloves minced
- Fresh basil leaves to garnish
- Salt and freshly cracked black pepper to taste
- Wash the tomatoes, drain then leave to air dry. If time is of the essence, pat the tomatoes dry with a kitchen paper or towel.
- Cut the tomatoes into halves or quarters. If using medium or large sizes then cut into about a quarter of an inch. Then transfer to a bowl.
- Add chopped garlic, olive oil, balsamic vinegar, chopped basil, salt and black pepper to the tomatoes and mix to combine.
- Serve immediately or cover with a cling film/ plastic bag and place in the fridge for about 2 to hours for the flavours to develop.
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