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Mildly tangy and a little bit sweet, this garlic and herb marinade goes beautifully with the natural acidity of tomatoes. I’ve always liked tomatoes, but these marinated tomatoes have taken that relationship to a whole new level.
I’ve been combining tomatoes and balsamic dressings for a while (looking at you, you beautiful cucumber tomato salad). But this recipe for marinated tomatoes has me feeling very Mary Poppins. Just a spoonful of sugar makes such a difference!
Marinated Tomatoes
I am sold on this flavor combination. The first time I made these tomatoes, I couldn’t stay out of them all afternoon as they were marinating on the counter, so I moved them to the refrigerator. And I still couldn’t stay out of them!
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 really are that good!
Even my brother, who hates vinegar liked these tomatoes. So, I am confident that they can convert even diehard skeptics. Just remember that with great power comes great responsibility. And snack well, my friends!
Showed up at the pre race party with a good batch of these. They were gone before I could blink wow. Great
Ingredients and Substitutions
Tomatoes – I usually use cherry or grape tomatoes. But, this recipe will work nicely with whatever tomatoes you happen to have on hand.
Vinegar – Balsamic vinegar is perfect with the acidity of the tomatoes, adding a tangy, tart flavor.
Olive Oil – You’ll want to use extra virgin olive oil for the dressing, as this is a dressing where the oil gets to share the spotlight.
Sugar – I add a little sugar, to bring out the sweetness of the tomatoes.
Garlic – Fresh garlic is the move. There is no substitute this time around.
Fresh Herbs – You’re going to love the earthy, almost peppery notes that freshly chopped basil and parsley bring to the mix.
Seasonings – Thyme rounds out the flavors with a sort of minty hint. And, I always use kosher salt and freshly cracked black pepper.
Notes on Equipment
- Mixing bowl or airtight container with lid
- Cutting board
- Chef’s knife. Food prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried this knife, while visiting a professional test kitchen. I still love the knife and the price point simply can’t be beat for quality.
- Measuring spoons
- Garlic Press This is hands down the best press I have ever used. The press comes in two different sizes, and the larger one actually cuts it into tiny pieces. And, the BEST part? It’s just two pieces of stainless steel that click together and come apart for the easiest cleaning you can imagine.
How to Make Marinated Tomatoes
Washing the Tomatoes: To start, you’ll want to clean the tomatoes. Pat them dry with a cloth or paper towel afterward.
Preparing the Produce: I halve or cut the tomatoes into bite-size pieces. I also cut the basil and parsley and mince the garlic at this stage.
Assembling the Tomatoes: Place the tomatoes in a large bowl or container with a lid. Add the garlic, parsley, and basil. Sprinkle with the sugar, salt, pepper, and thyme. Pour the oil and vinegar over them.
Tossing: Toss everything together until the tomatoes are thoroughly coated.
Marinating: You’ll want to cover the bowl and let the tomatoes marinate for a few hours, either at room temperature or in the refrigerator. This gives all the flavors time to meld and marry. But, you should absolutely snack on a few (it’s a taste test! totally legitimate) just to make sure everything is good.
Serving: Once the tomatoes have marinated, serve chilled or at room temperature.
Expert Tip
One of the biggest flavor contributors here is the basil. In order to get the most out of your basil leaves, you’ll want to chiffonade the basil. Don’t panic when you hear that word! All that means is you’ll want to stack the leaves on top of one another, roll them together, then use a knife to slice the leaves into very thin slivers. Then, just gently separate all the slivers before adding them to the bowl.
Choosing the Best Tomatoes – You can use different varieties of tomatoes, but remember that this recipe is ALL about them. So, choose the freshest, ripest fruits you can find. They should be fragrant and heavy for their size with taut skin.
Mincing the Garlic – Using fresh garlic delivers a result that is impossible to match with any other form of garlic. Not a fan of mincing garlic? I highly recommend a quality garlic press. (I’ve used and recommended this one for years.)
Reserving Marinade – The juices from the tomatoes will pool in the container while they sit in the fridge. Scoop the tomatoes out with a slotted spoon and use that marinade. It makes a terrific salad dressing!
Serving Suggestions
These tomatoes are a summer side that goes with almost anything off the stove. I love them next to halibut with a pine nut crust when I want lighter fare. And, they’re just as good piled up next to my favorite Italian chicken thighs.
I also like to spoon the tomatoes and their juices over a bowl of this easy rice pilaf and let the rice soak up all that incredible tomato flavor. The bowl never lasts long.
Make Ahead & Storage
Make Ahead: These tomatoes can be prepped in advance. Isn’t that kind of a requirement with something you marinate?
How to Store: I keep the tomatoes in an airtight jar or container in the refrigerator for up to three days.
More Tomato Recipes
- Pico de Gallo – Simple Mexican Salsa
- Italian Grinder Salad
- Five Minute Marinara Sauce
- Summer Israeli Couscous Salad
- BLT Pasta Salad
Frequently Asked Questions
Not at all! The seeds will simply become part of the dressing for the tomatoes.
It depends how you’re using them. If you’re serving them as a side by themselves, I use a slotted spoon to leave the marinade behind. But, if you’re using them in a salad, or as part of another dish, let the marinade become the flavorful dressing.
No. No, no. Don’t use canned tomatoes. The texture is all wrong, and they already have absorbed about as much as is tomato-ly possible.
Marinated Tomatoes
Ingredients
- 2 pounds tomatoes halved or cut into 1-inch pieces
- 2 cloves garlic minced
- ¼ cup parsley chopped
- 10 basil leaves sliced very thinly
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- freshly ground pepper to taste
- ⅛ teaspoon ground thyme
- ½ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Place the tomatoes in a large mixing bowl. Add the garlic, parsley, and basil. Sprinkle with sugar, salt, pepper, and thyme. Add the oil and vinegar.
- Toss well and then allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. The tomatoes will create their own amazing marinade as they rest.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/20/11 – recipe notes and photos updated 6/15/26}
I made these marinated tomatoes for the first time 15 years ago, the day after Ree shared them. My recipe is adapted from and with thanks to Missy via The Pioneer Woman.
These tomatoes look great!
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 🙂
These tomatoes are delicious. I enjoyed them last night! The sugar cut the acidity in the tomatoes and the marinade, made them like a candy. Well, like candy to me anyway.
YUMMY!!!
Glad to know it's not just me, Donna! I actually thought "candy" when I was snacking on them all day long. How weird is that?
Mmmm tomatoes…. my fave!
The marinated tomatoes look amazing!
OH I AM SO MAKING THESE!! This weekend DONE! Getting my tomatoes on Friday!
—My dad cans his own Tomatoes. & His Italian sauce is the BEST in the Universe 🙂
I love tomatoes, too. Your heart shaped dish is so pretty!
Thanks for introducing yourself on my blog. I love your recipes – so easy!
I love tomatoes-and I love sugar and vinegar– so this sounds perfect for me. I can't wait to try them 🙂
I'm so gonna make this! I've been going salad crazy of late. This is perfect..
That sounds and looks absolutely delicious! I love all the ingredients, so I'm sure this would be hard for me to resist too! Thanks for stopping in. Beautiful photo, by the way!
Okay, this is going on my "must try" list!
I love fresh tomatoes! Can't wait to try this out! YUM!!
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!
I had pinned these earlier when I saw them. Waiting for fresh tomatoes!
So easy and so tasty! Thank you for the recipe 🙂
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.
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 Philippines
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!
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!
That sounds fantastic, Brenda.