Marinated Tomatoes

Published on August 06, 2025

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Quick Summary

These Marinated Tomatoes are bursting with fresh summer flavor, juicy cherry tomatoes tossed with olive oil, garlic, herbs, and a splash of vinegar. Simple to make, endlessly versatile, and perfect for everything from crostini and charcuterie boards to eggs and pasta. A must-have recipe for tomato season!

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Why These Marinated Tomatoes are a Summer Must-Make

Every summer, when tomatoes are practically bursting off the vine, I find myself reaching for this marinated tomato recipe again and again. It's one of those almost-too-easy dishes that somehow always steals the show.

Imagine juicy cherry tomatoes mingling in a garlicky, herby vinaigrette that gets better the longer it sits. It's one of the simplest things you can make, yet it tastes like you fussed for hours. From summer entertaining to simple meals, these magical tomatoes instantly elevate whatever you're serving.

They're incredibly versatile, here are a few of my favorite ways to serve them.

With crusty bread. The perfect appetizer or snack! Sourdough is my favorite, but you can use your favorite bread.
Add to a charcuterie or antipasto board. A bright, juicy contrast to cheeses, cured meats, and olives.
Top avocado toast. A fresh, garlicky upgrade to your morning routine.
Serve with eggs. Delicious with scrambled, poached, or fried eggs.
Toss with pasta. Add burrata or parmesan for a quick, no-cook summer dinner.
Pair with grilled proteins. Spoon over grilled chicken, fish, or steak to add brightness and acidity.
Serve over grilled vegetables. Especially good with zucchini, eggplant, or bell peppers.
Make crostini. Spread with ricotta, whipped feta, or whipped cottage cheese.
Spoon over cottage cheese. My personal favorite! It's so good!

Grab those ripe tomatoes and make this recipe ASAP! I guarantee you will be hooked.

Ingredients (with Helpful Notes)

Tomatoes: I like to use grape or cherry tomatoes. If you have regular size tomatoes, you can use them, just chop them up! Use the ripest, juiciest ones you can find!
Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
Vinegar: I use a mix of balsamic and red wine vinegar. Adds depth and a subtle sweetness. A touch of contrast!
Garlic: Freshly grated garlic infuses the marinade—start with one clove if you're sensitive.
Herbs: Fresh basil, parsley, and thyme! The perfect trio!
Crushed red pepper flakes: A pinch gives it a gentle kick. Add more if you like heat!

Tips for Making the Best Marinated Tomatoes

Use ripe tomatoes. They don't need to be fancy, but they do need to be flavorful. Bland tomatoes = bland results.
Cut them evenly. Halving grape or cherry tomatoes ensures they soak up all the marinade.
Grate the garlic with a microplane. It distributes better than minced garlic and avoids harsh bites.
Salt is key. It draws out the tomato juices, helping create a flavorful natural dressing.
Let it marinate at room temp (before chilling). The flavors meld more effectively at room temperature. 30 minutes is good, but an hour or two is better. If you're planning to eat them within a couple of hours, no need to refrigerate.
Stir occasionally. As they sit, give them a gentle stir now and then to evenly coat everything.
Add optional mix-ins. Add thinly sliced shallots or red onion for bite, capers for a briny punch, a few chopped olives, or a splash of lemon juice or zest for brightness.
You can store in the fridge for 3-4 days, but let them come to room temperature before serving. The olive oil can solidify in the fridge, and the flavors shine more when not cold.

Appetizer