Marinated Tomatoes

This mouthwatering Marinated Tomatoes recipe is an easy summer side dish that’s perfect with anything you’re serving. The harmonious blend of aromatic herbs, tangy red wine vinegar, and a touch of sweetness from brown sugar makes this recipe irresistible!

“Delicious. Absolutely delicious and so easy to make!”

Why This Recipe is a Keeper!

If you love tomatoes the way I do, you’ll put this recipe on repeat!

With aromatic herbs, tangy red wine vinegar, and a touch of sweetness from dark brown sugar, this tantalizing marinated tomato salad is a delicious way to enjoy summer tomatoes.

This marinated tomato recipe is:

• Super simple.
• Crave-worthy.
• Make-ahead.
• A great way to elevate the flavor of out-of-season tomatoes!

How to Make Marinated Tomatoes:

Recipe Ingredients:

Here’s everything you’ll need to make this marinated tomato recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Tomatoes: This marinated tomato recipe is perfect for tomato varieties that are more fleshy, like plum (Roma) tomatoes, cherry or grape tomatoes, or the “tomatoes-on-the-vine” because they hold up better in the refrigerator. But don’t let that stop you from using big, juicy sliced tomatoes such as Beefsteak.
• Fresh Herbs: Use fresh parsley, basil, and thyme. I don’t recommend dried herbs.
• Scallions: Use a small shallot if you don’t have scallions. You want the flavor of the tomatoes to shine through and not be overpowered by onions.
• Hot Sauce: I used Louisiana Original Hot Sauce for a mild, spicy Creole kick.
• Dark Brown Sugar: Dark brown sugar has more molasses than light brown sugar for a richer, more complex flavor.
• Red Wine Vinegar: Red wine vinegar is fermented red wine. Bacteria and oxygen are introduced to red wine to transform it into acetic acid, which gives vinegar its distinctive tangy flavor. After fermentation, the vinegar is diluted to achieve approximately 5% acidity. Pompeiian is a reliable brand.
• The Oils: I always use extra-virgin olive oil in my cooking because it’s the first pressing of the olives and the most intensely flavored. However, that also means extra-virgin olive oil can also be a bit intense, so I combine it with a more neutral oil like canola in this marinated tomatoes recipe. You can also use vegetable, avocado or grapeseed oil.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Cut the tomatoes into 6 to 8 wedges each.
• Place in a mixing bowl.

• Whisk together olive oil, canola oil, red wine vinegar, hot sauce, dark brown sugar, garlic and salt, and black pepper to taste in a small mixing bowl for the tomato marinade.

• Pour the dressing over the tomatoes and gently stir.
• Add the scallions, parsley, and thyme. Stir again.
• Refrigerate for 1 to 2 hours.

• Stir from the bottom up before serving.
• Sprinkle with sliced fresh basil just before serving.

• Enjoy!
• Some crusty bread on the side to mop up the delicious, tangy marinade means the best lunch ever!

Chef Tips and Tricks:

• To marinate larger tomatoes such as Beefsteak, slice instead of cutting into wedges. Place in a baking dish, then pour the dressing over the tomatoes. Refrigerate until ready to serve.
• Waste not! Save the lovely dressing that’s left over from this marinated tomato salad recipe and marinate chicken or fish in it for grilling. It’s also great drizzled over a green salad.

Frequently Asked Questions:

Storage:

• Keep refrigerated until ready to serve.

Serve with:

• Crusty bread!
• Parmesan and Herb-Crusted Lamb Chops
• Maryland Crab Cakes

More great tomato recipes you’ll love!

• Pickled Cherry Tomatoes
• Oven-Roasted Tomatoes (Tomato Confit)
• Tomato and Onion Salad
• Burrata Caprese Salad with Roasted Cherry Tomatoes

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