Marinated Tomatoes

22 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Marinated Tomatoes recipe by Barefeet In The Kitchen

I’m feeling very Mary Poppins over here as I realize that just a spoonful of sugar transformed my favorite tomatoes into something altogether different!

Perfectly bite size tomatoes are marinated in a combination of oil, vinegar and spices with just the right amount of sweetness.

I am sold on this flavor combination. I’ve always liked tomatoes, but these are irresistible! I couldn’t stay out of them all afternoon as they were marinating on the counter and in the refrigerator.

I kept telling myself I needed to stir them to make sure they were marinating just right. Somehow that wound up in a taste or two each time. Consider yourself warned, these are addicting.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Marinated Tomatoes

5 from 2 votes
Recipe adapted from and with thanks to The Pioneer Woman
Pin Print Review

Ingredients 

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • 1/4 cup parsley chopped
  • 10 basil leaves sliced very thinly
  • 1/8 teaspoon ground thyme
  • 2 cloves garlic minced
  • 2 pounds bite size tomatoes halved, I used campari, cherry, grape and sunburst tomatoes

Instructions

  • Combine everything except the tomatoes and whisk together in a large bowl. Add the tomatoes and toss well. Allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. If you prefer your tomatoes chilled, place the bowl in the refrigerator for an hour or so before serving. The tomatoes will create their own amazing marinade as they rest.
  • These are so delicious. I am already thinking about what I might do with the leftovers tomorrow. There is no way I'm letting all of these juices go to waste!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

22 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Anncoo says

    I love tomatoes too and you can always find them in my fridge. I just grilled the tomatoes yesterday with chicken and would like to try your recipe next time. Thanks for sharing 🙂

  2. Marjie says

    I love tomatoes, too. Your heart shaped dish is so pretty!

    Thanks for introducing yourself on my blog. I love your recipes – so easy!

  3. Melissa says

    Those tomatoes look beautiful! I made a tomato salad that has feta in it that's out of this world….I know what you mean when you say you can't stop eating it!

  4. Charles Franks says

    Made this salad was awesome. I change it some add cauliflower florets cut small, black olives, and diced sweet onions. Used Raw Honey in place of sugar. Then place whole mixture on a bed of baby green salad mix. Drizzled the marinate over the salad. My taste buds exploded. I’m thinking thai basil next time. Thanks for your awesome creation.

  5. Cathy Manalastas says

    Hi Mary I’ve been making Ree Drummond’s Marinated Tomatoes and I just love it. We use for pasta and add blanched veggies- also a great salad dressing. Planning to make a big batch and giving them as part of my Xmas packages in December. You think it will last for a couple of weeks? What’s the shelf life of these Marinated tomatoes?
    Thanks so much.
    Cathy from the Philippines5 stars

    • Mary Younkin says

      Hi Cathy, unfortunately, there isn’t a shelf life for this recipe. I typically refrigerate them and eat within a day or two. I’m glad you like them so much!

  6. Brenda says

    Used in macaroni salad. Added some of the bounty from the garden, corn, peppers, squash, cucumbers and red onion. Outstanding. Wonderful with long marinate. Recommend!5 stars