Vibrant Marinated Tomatoes

This summer marinated tomato recipe transforms even ordinary tomatoes into something extraordinary, bursting with vibrant flavors and dressed in a simple yet sophisticated vinaigrette that enhances their natural sweetness.

The first time I made these marinated tomatoes was for an impromptu backyard dinner with neighbors. The empty serving dish and requests for the recipe told me everything I needed to know this would become my signature summer offering.

Ingredients

• Extra large tomatoes (about 2 pounds): Choose ripe but firm varieties that hold their shape when sliced
• Extra virgin olive oil: Provides the rich base for the marinade, use your best quality for optimal flavor
• Red wine vinegar: Adds brightness and tang that balances the sweetness of tomatoes
• Finely chopped red onion: Contributes a mild pungency that mellows as it marinates
• Garlic (finely minced): Infuses the marinade with essential savory notes
• Fresh parsley (minced): Brings a clean herbaceous quality that complements the tomatoes
• Fresh basil (minced): Adds that classic summer flavor that pairs perfectly with tomatoes
• Salt: Enhances all the flavors and draws out the tomato juices
• Freshly ground black pepper: Adds subtle heat and complexity

Step-by-Step Instructions

Slice the Tomatoes:

Cut tomatoes into half inch thick uniform slices to ensure they absorb the marinade evenly. The thickness matters: too thin and they become soggy, too thick and they won't absorb enough flavor.

Arrange in Dish:

Place tomato slices in a single layer in a shallow dish. Using a glass or ceramic dish works best as metal can react with the acidic ingredients.

Create the Marinade:

Combine olive oil, red wine vinegar, chopped red onion, minced garlic, fresh herbs, salt, and pepper in a jar with a tight fitting lid. This method ensures everything gets thoroughly mixed without having to whisk extensively.

Dress the Tomatoes:

Shake the jar vigorously until the marinade is well combined and immediately pour over the arranged tomato slices ensuring each piece gets coated with the flavorful mixture.

Marinating Time:

Cover the dish and let tomatoes marinate for 2 to 3 hours at room temperature for quick preparation or 12 to 24 hours in the refrigerator for deeper flavor development. The longer they sit the more pronounced the flavors become.

Serve with Style:

Before serving, bring refrigerated tomatoes to room temperature which significantly enhances their flavor. Transfer to a serving platter, spoon the accumulated juices over the top, and garnish with additional fresh herbs for visual appeal and flavor boost.

Pin it

The fresh basil in this recipe reminds me of summers spent at my grandmother's house where she would send me to pick herbs from her garden right before dinner. She taught me that the oils in basil leaves are most potent when torn or cut just before using, a trick I still use whenever making these marinated tomatoes.

Selecting the Perfect Tomatoes

While the recipe calls for extra large tomatoes, beefsteak varieties work exceptionally well due to their meaty texture and ability to hold their shape. Heirloom tomatoes offer stunning color variety and complex flavors, though they tend to be more delicate. For a striking presentation, mix different colored tomatoes like yellow brandywine, green zebra, and traditional reds. The most important factor is ripeness: tomatoes should yield slightly to gentle pressure and smell fragrant at the stem end.

Make Ahead and Storage Tips

These marinated tomatoes actually improve with time, making them perfect for meal prep. Prepare them up to 24 hours before serving and store covered in the refrigerator. After about 24 hours, the tomatoes will continue to release juice and become softer, making them less ideal for serving as slices but perfect for chopping into pasta salads or using as a topping for bruschetta. The marinade itself becomes a delicious dressing you can reserve and use on other salads.

Versatile Serving Suggestions

While these tomatoes shine as a simple side dish, they can transform into numerous other dishes. Layer them on toasted sourdough with fresh mozzarella for a quick lunch. Chop them up and toss with cooked pasta, fresh corn, and crumbled feta for a main course. Add them to a charcuterie board alongside olives and cheeses. For brunch, try them alongside scrambled eggs and herbs on toast. The possibilities truly extend as far as your creativity.

Pin it

A simple dish that elevates summer tomatoes into a memorable accompaniment for any meal.

Frequently Asked Questions

→ How long can I store marinated tomatoes?

Marinated tomatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, though the texture may soften slightly over time. Always bring refrigerated marinated tomatoes to room temperature before serving for the best flavor.

→ What type of tomatoes work best for marinating?

Extra-large, firm tomatoes work best because they hold their shape well during marination. Beefsteak, heirloom, or Roma tomatoes are excellent choices. Look for tomatoes that are ripe but still firm to the touch. Avoid overly soft tomatoes as they can become mushy during marination.

→ Can I use dried herbs instead of fresh?

While fresh herbs provide the best flavor for marinated tomatoes, you can substitute dried herbs in a pinch. Use about one-third the amount called for in the recipe (1 teaspoon fresh = 1/3 teaspoon dried). The flavor profile will be different but still delicious. If possible, add some fresh herbs as garnish before serving.

→ What can I serve with marinated tomatoes?

Marinated tomatoes are incredibly versatile. Serve them alongside grilled meats or fish, as part of an antipasto platter, on toasted bread as bruschetta, tossed with pasta, or as a side dish with crusty bread to soak up the flavorful marinade. They also pair beautifully with fresh mozzarella or burrata cheese.

→ Can I use a different type of vinegar?

Yes, you can substitute the red wine vinegar with white wine vinegar, balsamic vinegar, or even champagne vinegar depending on your preference. Each will create a slightly different flavor profile. Balsamic vinegar will provide a sweeter taste, while white wine vinegar creates a milder, more delicate flavor.

→ Is it necessary to peel the tomatoes?

No, it's not necessary to peel the tomatoes for this dish. The skin adds texture and helps the tomato slices hold their shape during marination. However, if you prefer skinless tomatoes, you can blanch them quickly in boiling water followed by an ice bath to easily remove the skins before slicing.