Marinated Tomatoes

Marinated Tomatoes (Cherry Tomato Salad)

Marinated tomatoes are one of those recipes that barely feels like cooking. You halve the tomatoes, toss them with a little vinegar, olive oil, garlic, and fresh herbs, and then leave them alone. That's it. What happens in the bowl while they sit is the real magic; the tomatoes release their juices into the dressing, the garlic mellows, and the whole thing becomes something far more flavorful than when you started.

Why You'll Love This Marinated Cherry Tomato Salad

• Almost no effort required. Toss, season, and walk away. The marinade does everything else.
• Better made ahead. Unlike most salads, this one actually improves as it sits; ideal for entertaining or meal prep.
• Versatile. Serve it as a side, a salad, a pasta sauce, or bruschetta.
• Mediterranean flavors. Red wine vinegar, olive oil, garlic, basil, parsley, and oregano are a combination that's hard to beat in summer.

Ingredients for Marinated Tomatoes

• Cherry tomatoes. Small and sweet, cherry tomatoes are ideal here. Halved or quartered depending on their size. Any ripe tomato works though; see the notes below for alternatives.
• Red wine vinegar. The backbone of the dressing. It's sharp without being overpowering, and it works well with the Mediterranean herbs.
• Extra virgin olive oil. Use the best you have, quality matters here.
• Garlic. Finely grated.
• Fresh basil. Gives the marinade a distinctly Mediterranean flavor that ties the whole dish together.
• Fresh parsley. Flat-leaf parsley adds a clean, fresh note that rounds out the basil.
• Fresh oregano. Just a small amount goes a long way.
• Salt and freshly ground black pepper. Season generously; the tomatoes need it.
• A pinch of sugar (optional). If your tomatoes aren't at peak sweetness, a small pinch can help balance the acidity of the vinegar.

How to Make Marinated Tomatoes

Step 1: Prepare the Tomatoes

Halve the cherry tomatoes and place them in a bowl large enough to toss everything together comfortably. If they're on the larger side, quarter them. The cut surface is what absorbs the marinade and releases juice.

Step 2: Make the Marinade

In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper. Taste and adjust, it should be bright and a little punchy, since the tomato juices will dilute it as the tomatoes sit.

Step 3: Toss and Marinate

Pour the dressing over the tomatoes and toss gently to coat. Add the basil, chopped parsley, and fresh oregano and toss again. Cover and let the tomatoes marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 24 hours. The longer they sit, the more flavorful the marinade becomes.

Note: If you refrigerate the tomatoes, bring them back to room temperature before serving. Cold dulls the flavor of tomatoes.

Step 4: Taste, Adjust, and Serve

Give the tomatoes a final taste before serving. Adjust the seasoning with a little more salt, vinegar, or olive oil as needed. Serve as is, or see the serving suggestions below.

Tips for the Best Marinated Tomato Salad

• Use the ripest tomatoes you can find. This recipe relies greatly on the quality of the tomato you use. Ripe, in-season tomatoes will give you the most flavorful result.
• Don't skip the marinating time. The tomatoes need time to release their juices and absorb the flavors of the dressing.
• Make it ahead. This is one of those recipes that tastes great even the next day. The marinade deepens and becomes almost sauce-like, especially if you're planning to use it with pasta or bread.
• Bring to room temperature before serving. Cold tomatoes taste flat. If you've made these ahead and refrigerated them, pull them out at least 30 minutes before you want to eat to bring them to room temperature.

Variations

• Use any ripe tomato. Cherry and grape tomatoes are convenient and sweet (halve or quarter them depending on size). Heirloom tomatoes are wonderful cut into wedges, beefsteak tomatoes work best sliced into thick rounds, and a mix of whatever's ripest at the market is always good. The larger the tomato, the more surface area the marinade has to work with.
• Add olives. A handful of Kalamata or Castelvetrano olives works well with the Greek and Italian influences and adds a briny flavor.
• Add capers. A spoonful of capers brings a sharp note that works especially well if you're using the tomatoes as bruschetta or pasta sauce.
• Add feta. Crumbled feta stirred in at the end makes this feel more like a Greek salad. Use a dairy-free version to keep it vegan.
• Add cucumber. Diced cucumber gives it more substance and works well with tomatoes.
• Swap the herbs. Chives work beautifully. Dill is another good option.

How to Serve Marinated Tomatoes

As a side salad: Spoon into a bowl or onto a shallow plate and serve alongside grilled mains with bread for mopping up the dressing.

As bruschetta: Pile the tomatoes and their juices onto thick slices of toasted bread that’s been rubbed with a cut garlic clove. Add a drizzle of extra olive oil and a few more basil leaves to finish.

As a fresh pasta sauce: Toss with hot pasta straight from the pot. The heat of the pasta warms the tomatoes slightly and the marinade loosens into a light, summery sauce. Add more torn basil and top with Pecorino or Parmesan if you’d like.

As part of a mezze spread: Serve alongside hummus, olives, flatbread, and other small dishes for a relaxed summer meal.

Love summer tomato recipes? Also try my heirloom tomato salad.

How to Store Marinated Tomatoes

Store in an airtight container in the refrigerator for up to 3 days. The tomatoes will continue to soften and release juice as they sit, which is a good thing if you're using them as a sauce. Bring the tomatoes back to room temperature and give them a stir before serving.

FAQ

How long do marinated tomatoes need to sit? At least 30 minutes at room temperature for best results. If you're planning to use them as a pasta sauce, a full 24 hours in the refrigerator is ideal. Just bring them back to room temperature before serving.

Can I use dried herbs instead of fresh? Fresh herbs really are best here. Dried basil and dried parsley in particular won't give you the same result. Oregano is the one exception and can be used in place of fresh in a pinch.

My marinade tastes too sharp or the tomatoes aren't very flavorful. What can I do? Both issues usually come down to the tomatoes themselves. Underripe or out-of-season tomatoes don't release as much juice and lack natural sweetness. A pinch of sugar in the marinade and extra marinating time will help.

What pasta works best if I'm using these as a sauce? Spaghetti, rigatoni or penne all work well. Toss the pasta with the tomatoes while it's still hot so the heat warms the marinade slightly.

More Tomato Salad Recipes

• Tomato Green Bean Salad
• Cucumber Tomato Chickpea Salad
• Middle Eastern Tomato Cucumber Salad