Summer tomato lovers, it’s time to make Marinated tomatoes! This recipe is versatile, adaptable and delicious! And it comes together in under 15 minutes! A perfect summer side dish to serve at your next outdoor dinner party or bbq. Pair it with one of my many Mediterranean main dishes.
Jump to:
If you’re looking for more tomato recipes, check out my popular Burrata Caprese, Burrata Bruschetta, Cherry Tomato Confit, Roasted Cherry Tomato Sauce and Pickled Cherry Tomatoes.
Ingredients
I mean, there couldn’t be a simpler recipe than this. I wondered if it was even worth sharing it.
- Fresh Ripe Tomatoes: Colorful, juicy heirloom tomatoes are the only option here! I make this recipe exclusively in tomato season when heirloom tomatoes are ripening on my vines daily. There’s nothing stopping you from making this with grocery store tomatoes, but in-season homegrown (or farmer’s market) tomatoes are ideal! If you have an abundance of heirloom tomatoes, make my Peach Caprese Salad, Tomato Pie or Heirloom Tomato Galette recipes!
- Acid: I have grown fond of Sherry Vinegar (also known as Vinagre de Jerez). This Spanish vinegar is rich in flavor, but not quite as sweet as balsamic vinegar. If you prefer balsamic, use that. Red wine vinegar, champagne vinegar or white wine vinegar also work. But I recommend you get your hands on a small bottle of Sherry vinegar at some point. You won’t be disappointed.
- Oil: Now would be a good time to use that fancy and expensive extra virgin olive oil you bought on that trip to Italy. Use a good quality EVOO here! This recipe has very few ingredients, so make sure to use the best you have.
- Herbs: For the marinade, I am using a combination of fresh oregano and dried oregano. You can use another herb of your choice, or a combination of herbs. Fresh basil, fresh parsley and even chives work well with tomatoes.
See the recipe card for full information on ingredients and quantities.
How to Make Marinated Tomatoes
A recipe so simple you’ll wonder why you haven’t made it before.
Step 1. Make the marinade. In a small bowl, combine the olive oil, vinegar, minced garlic, fresh and dried oregano. Add a small pinch of salt and black pepper.
Step 2. Slice and season the tomatoes. Slice your heirloom tomatoes ¼-½ inch thick and place them nicely on a serving dish or shallow dish in a single layer with slight overlap. Sprinkle the sliced tomatoes with kosher salt.
Step 3. Dress. Spoon the tangy marinade over the salted tomatoes. Let the flavors meld for 15 minutes and then serve.
Serving Suggestions
These marinated tomatoes can be enjoyed on their own, as a side dish to a heavier main like my short rib ragu or mushroom pappardelle pasta. Serve them with crusty bread, fresh mozzarella balls, burrata and/or olives for a perfect easy appetizer.
Another great way to use them is to turn them into a marinated tomato salad. Scatter some shaved red onion and crumbled feta cheese on top of the tomatoes and you have yourself a simple and refreshing salad.
The marinated tomatoes can also be used on toast. Slather some mayonnaise or cream cheese on toasted sourdough and then add a few slices of the marinated tomatoes! Or use them as a topper for avocado toast. Try my no knead white bread and no knead whole wheat bread recipes!
Expert Tips
- Fresh is best! Only use ripe heirloom tomatoes for this recipe.
- Thick slices! Now is not the time for flimsy tomato slices! Cut these juicy tomatoes into ¼ to ½ inch thick slices!
- Use cherry tomatoes! You can use the same technique outlined here with cherry tomatoes or grape tomatoes. I would recommend that you dress and serve marinated cherry tomatoes in a bowl, not a platter. You can even use the marinated cherry tomatoes as a basis for my Burrata Caprese or as a topper for my burrata pizza.
- Do not refrigerate! Fresh in-season heirloom tomatoes do not need to be refrigerated. If you refrigerate them they may get mealy. Serve these marinated tomatoes at room temperature.
- Tomatoes are too juicy? If you are worried that your tomatoes are too juicy, place them on some paper towel sheets to drain after slicing. This will help reduce the moisture level.
- Curious about tomato varieties? Learn more about the different types of tomatoes and explore different recipes and preservation techniques.
Recipe FAQs
I don’t recommend that you make this recipe too far in advance. An hour before you intend to serve it should be good.
Store leftovers with their juice in a glass airtight container in the fridge. Once refrigerated the tomatoes will not taste as good. You will want to consider dressing them up and turning them into a salad.
Do not refrigerate homegrown or farmer’s market heirloom tomatoes. They should last on your counter for several days. Enjoy them before they start to soften. If you find that you have too many and can’t enjoy them fresh, turn them into a roasted tomato sauce or freeze them whole to use in the winter months.
If you make this Marinated Tomatoes recipe or any other Appetizer on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Recipe Card
The Best Marinated Tomatoes Recipe (Easy & Adaptable)
Ingredients
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Sherry vinegar - See note for substitutions
- 1-2 Garlic cloves - Finely minced
- 1 tablespoon Fresh oregano leaves
- 1 teaspoon Dried oregano
- Kosher salt and fresh cracked pepper - To taste
- 4-5 Heirloom Tomatoes
Instructions
- Make the marinade. In a small bowl, combine the olive oil, vinegar, minced garlic, fresh and dried oregano. Add a small pinch of salt and black pepper. Stir to combine.
- Slice and season the tomatoes. Slice your heirloom tomatoes ¼-½ inch thick and place them nicely on a serving platter or shallow dish in a single layer with slight overlap. Sprinkle the tomatoes with kosher salt lightly.
- Dress. Spoon the marinade over the salted tomatoes. Let the flavors meld for 15 minutes and then serve at room temperature. Do not refrigerate before serving.
Notes
- Fresh Tomatoes: Colorful, juicy heirloom tomatoes are the only option here! I make this recipe exclusively in the summer with my garden tomatoes.
- Herbs: For the marinade, I am using a combination of fresh oregano and dried oregano. You can use another herb of your choice or a combination of herbs. Fresh basil, fresh parsley and even chives work well with tomatoes.
- Acid: I have grown fond of Sherry Vinegar (also known as vinagre de Jerez). This Spanish vinegar is rich in flavor, but not quite as sweet as balsamic vinegar. If you prefer balsamic, use that.
- Oil: Now would be a good time to use that fancy and expensive extra virgin olive oil you bought on that trip to Italy. Use a good quality EVOO here! This recipe has very few ingredients, so make sure to use the best you have.
- Garlic: Use fresh garlic! Not the dried stuff!
Leave a Reply