Marinated tomatoes are my go-to when I have ripe tomatoes and want something quick that still feels special. I usually toss them with extra virgin olive oil, garlic, and vinegar while prepping dinner, they're perfectly flavorful by the time we sit down to eat.
This was something my mother always did with leftover garden tomatoes, sliced, and tossed with garlic, extra virgin olive oil, and vinegar, then left to marinate until juicy and flavorful.
We'd eat them with bread, soaking up every last drop, and I still make them the same way today.
I use white balsamic for a lighter touch and keep the seasoning simple with salt, pepper, oregano, parsley, and garlic.
The tomatoes soak up the extra virgin olive oil and vinegar beautifully, becoming the perfect topping for toasted bread, grilled meat, or even salads.
Whether you call them garlic tomatoes, tomatoes in olive oil, or just a marinated tomato salad, they're one of those simple tomato recipes that never fails, especially in summer.
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⭐Why You'll Love These Marinated Tomatoes
- Simple and Fast: You only need a few minutes and pantry staples to pull this together.
- Full of Fresh Flavor: The tomatoes soak up all the garlicky, herby marinade and taste amazing.
- Perfect for any Occasion: Whether it's dinner, lunch, or a snack, this dish fits right in.
- Great with Bread: I love scooping these up with crusty bread; it's basically an instant bruschetta.
🧾Marinated Tomatoes Ingredients
Here's the breakdown of what's in this Marinated Tomatoes recipe:
- Tomatoes: I use ripe, juicy tomatoes for this. When they're in season, they taste naturally sweet and full of flavor.
- Salt and Pepper: Just a pinch of each is enough to bring out the tomato's natural flavor without overpowering it.
- Garlic Cloves: I mince the garlic finely so you get a little in every bite; it adds just the right amount of sharpness.
- Parsley: This gives the dish a fresh, green brightness that balances out the richness of the oil.
- White Balsamic Vinegar: I love the subtle sweetness and tang it adds; it's less intense than dark balsamic and perfect for this.
- Extra Virgin Olive Oil: I use a good-quality extra virgin olive oil here since you really taste it; it makes the whole marinade silky and rich.
- Dried Oregano: Just a pinch brings in a warm, earthy flavor that pairs beautifully with the garlic and tomato.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Marinated Tomatoes
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Wash the tomatoes and slice them thinly. Put the sliced tomatoes on a plate and sprinkle with a pinch of salt and pepper.
2. In a small bowl, mix the minced garlic, chopped parsley, white balsamic vinegar, and extra virgin olive oil. Stir until everything is well combined.
3. Pour the marinade over the tomatoes, covering all the slices. Sprinkle with a pinch of dried oregano.
4. Let the tomatoes sit at room temperature for at least 15 minutes. Serve the marinated tomatoes as a side dish, salad, or topping for bread.
📖Variations
- Mozzarella Marinated Tomatoes: Sometimes I tear in a few small mozzarella balls just before serving, the creamy cheese with the tangy tomatoes is such a good combo.
- Basil Twist: If I have fresh basil on hand, I swap it for the parsley. It gives the tomatoes more of a Caprese-style flavor.
- Chili Kick: I occasionally add a pinch of red pepper flakes or thinly sliced fresh chili for a little heat; it wakes up the whole dish.
- Shallot Addition: When I want a slightly sweet bite, I finely slice a shallot and let it marinate with the tomatoes; it mellows out beautifully.
- Balsamic Upgrade: If I'm out of white balsamic, I use regular balsamic vinegar; it adds a deeper, richer flavor and still works perfectly.
💭Tips for Recipe Success
Choose the Right Tomato: I usually go for heirloom or vine-ripened tomatoes; they hold their shape and have incredible flavor.
Don't Refrigerate Before Serving: I always keep them at room temperature before serving. The texture and flavor stay so much better this way.
Add the Garlic Last-Minute if You Prefer Milder Flavor: Sometimes I add the garlic right before serving if I don't want it to overpower the tomatoes.
Make It Ahead: I often prepare this an hour before dinner; it gives everything more time to marinate and saves time later.
Try a Mix of Herbs: When I have extra herbs lying around, I mix in a little fresh thyme or basil for a twist.
Store in a Glass Container: I like to keep any leftovers in a glass container with a tight lid; plastic can take on the garlic smell, but glass keeps the flavor clean and fresh. They'll keep well in the fridge for up to 2 days.
🍅 More Easy Tomato Recipes
If you love using tomatoes when you are cooking, then check out the following recipes for inspiration:
- Spanish Toast with Tomato
- Tomato Bruschetta
- Rice Stuffed Tomatoes
- Cherry Tomato Pasta
- Chicken Recipe Sun Dried Tomatoes
- Tomato Buratta Salad
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes!
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📖 Recipe
Marinated Tomatoes
Ingredients
- 3 Tomatoes
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 2 Cloves Garlic - Minced
- Parsley - Chopped
- 1 tablespoon White Balsamic Vinegar
- 2 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Dried Oregano
Instructions
- Wash the tomatoes thoroughly and slice them into thin rounds.
- Place the sliced tomatoes in a shallow dish.
- Sprinkle the tomatoes with a pinch of salt and pepper.
- In a small bowl, combine minced garlic, chopped parsley, white balsamic vinegar, and extra virgin olive oil.
- Stir the marinade until fully blended.
- Pour the marinade evenly over the tomatoes, making sure each slice is well coated.
- Sprinkle dried oregano over the top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I love how the marinade brings out the natural sweetness of the tomatoes. So juicy and flavorful.