This simple recipe for marinated tomatoes comes together quickly and can be customized in many ways. It’s particularly good when it’s too hot to cook—no burners, ovens or stoves required!—and you have little time but many hungry mouths to feed.
When you have a recipe like this one with few ingredients, just sliced tomatoes in a perky vinaigrette, it’s all about using high-quality ingredients. I love using all types of tomatoes from my garden when they’re at the peak of ripeness (and when my garden is overflowing with them). The fresh vinaigrette comes together with a few shakes in a jar, and you’re ready to go.
This gluten-free dish is a nice alternative to a green salad, a perfectly light side for anything grilled, from barbecue recipes to seafood recipes and more.
How to Choose the Best Tomatoes
It’s best to use tomatoes that are plump and ever-so-slightly fragrant, have no blemishes, and give when firmly held. In the spring, look for the Early Girls variety, which comes into season before other heirloom options. In the summer, look for heirloom tomatoes in a variety of colors, like the huge Mortgage Lifter, the black-and-red Black Krim, or the Green Zebra. In the winter, when local tomatoes aren’t in season, try tomatoes-on-the-vine or plum tomatoes.
Ingredients for Marinated Tomatoes
- Tomatoes: Use the best and freshest tomatoes you can find. When they’re in season, they’ll have more flavor and aroma.
- Olive oil: This is the time to use your fruitiest, nicest extra virgin olive oil. The taste should be clean and fresh, not heavy or muddled. Fat is essential for carrying the flavors in the dish, and a high-quality olive oil will only enhance the taste and smell of the tomatoes.
- Vinegar: Acid helps balance flavors in this recipe, but you want to use the right type of vinegar. Red wine vinegar adds a much-needed pop, making you want to take the next bite. You can also use white wine vinegar or lemon juice in a pinch.
- Herbs: Fresh parsley and basil will bring verdant vibrancy to the dish, plus a bit of color for contrast. You can also use dried herbs; if you do, make sure they’re fresh (not sitting in the back of your spice rack for two years!). Our guide on fresh to dried herb conversion will help you get the measurements right.
Directions
Step 1: Plate the tomatoes
Arrange the sliced tomatoes in a large shallow dish. Combine the olive oil, red wine vinegar, salt, pepper, minced garlic, chopped onion and herbs in a jar. Cover tightly, and shake well. Pour the marinade over tomato slices.
Step 2: Refrigerate
Cover and refrigerate for several hours.
Editor’s Tip: If you made more marinade than you needed, just put the lid on the jar, and save it for a salad.
Recipe Variations
- Add cheese: To make this dish a bit heartier, add a few slices of fresh mozzarella or some crumbled feta to the tomatoes before serving.
- Try a different oil: Don’t hesitate to try flavored oils like roasted garlic, lemon-rosemary or chile-infused (if you dare) oil.
- Invite more ingredients to the party: Try adding other tasty additions you may have on hand, like kalamata olives, capers, a few anchovies (if you indulge), or toasted panko breadcrumbs for a bit of crunch, right before serving.
- Use as a topping: Instead of a salad, use the marinated tomatoes as a topping for avocado toast, burgers, grilled pizza and more.
- Use cherry tomatoes: If you don’t have big tomato slices, cut a pint or two of your favorite sweet cherry tomatoes, toss them with the marinade, and chill.
How long do marinated tomatoes last?
Marinated tomatoes are best served the day they’re made, but you can store them tightly covered in the fridge for up to three days. The texture might change, so if they get a bit mealy, blend them up for gazpacho, or chop them up and use in a cold pasta salad.
Can you freeze marinated tomatoes?
Fresh tomatoes are about 95% water, so in general, they do not freeze well. When you defrost them the cell walls burst, meaning the texture won’t be as firm. You can always freeze tomato sauce and soup, but with sliced tomatoes it’s best to eat them the day you make the recipe.
Marinated Tomatoes Tips
How do you slice tomatoes?
When the tomatoes are perfectly ripe and gorgeous, you want nice clean cuts for marinated tomatoes, and a serrated knife is best for that. For full circles, cut the tomatoes through the equator (“crosswise”), not top to bottom (“lengthwise”). If you don’t have a serrated knife, make sure you’re using the sharpest knife in your drawer.
Can you marinate tomatoes in balsamic vinegar?
To make this recipe your own, you can substitute balsamic vinegar. The flavor is a bit more assertive than red wine vinegar, but not as acidic, so reduce the amount by 1/4 teaspoon. White balsamic vinegar is a nice option because it won’t stain the tomatoes a darker color.
Can you marinate tomatoes overnight?
Sliced tomatoes are going to start to break down in an acidic marinade if you leave them overnight. Life isn’t always accommodating, though, so if this is your best option, try tripling the marinade so the slices are completely submerged or use whole cherry tomatoes, which will hold up much better.
What can you serve with marinated tomatoes?
Marinated tomatoes are such a minimalist dish, you can serve just about anything with them, from a perfectly grilled steak to burgers, hot dogs, chicken or an array of other salads.
