Why you’ll love this recipe

I enjoy this recipe because it is quick to prepare yet tastes like it took much more effort. I get bright, fresh flavors from the herbs, a slight tang from the vinegar, and richness from the olive oil. I also like how versatile it is, since I can serve it as a salad, side dish, or even a topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 pounds ripe tomatoes
6 tablespoons extra virgin olive oil
2 tablespoons red grape vinegar
⅓ cup red onion (finely chopped)
1 clove garlic (minced)
2 teaspoons basil (chopped)
2 teaspoons parsley (finely chopped)
1 teaspoon dill (finely chopped)
salt and freshly ground pepper

Directions

I start by rinsing and drying the tomatoes, then slicing them into about ⅓ inch thick pieces. I arrange the slices in a large shallow dish so they can absorb the marinade evenly.

In a bowl, I whisk together the olive oil, vinegar, chopped red onion, garlic, fresh herbs, salt, and pepper until everything is well combined.

I pour the marinade over the tomato slices and spread it evenly so every piece is coated.

I cover the dish and place it in the refrigerator for at least 2 hours. I like to flip the tomatoes once during that time so they soak up all the flavors.

When ready to serve, I bring them out and enjoy them chilled or slightly at room temperature.

Servings and timing

I get about 6 servings from this recipe.

Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

I sometimes add mozzarella or feta cheese to make it more filling. When I want extra flavor, I include a splash of balsamic vinegar instead of red grape vinegar.

I can also add sliced cucumbers or olives for more texture. For a slightly spicy version, I sprinkle in a pinch of chili flakes.

Storage/reheating

I store the marinated tomatoes in an airtight container in the refrigerator for up to 2 days. I find they taste best within the first day while still fresh.

I do not reheat this dish. I prefer serving it chilled or letting it sit at room temperature for a few minutes before eating.

FAQs

Can I use any type of tomatoes?

I like using ripe, juicy tomatoes such as Roma or vine tomatoes, but most varieties work well.

How long should I marinate them?

I usually let them sit for at least 2 hours, but longer marinating can deepen the flavor.

Can I make this ahead of time?

I can prepare it a few hours in advance. I prefer not to make it too far ahead to keep the texture fresh.

Can I use dried herbs instead of fresh?

I can use dried herbs if needed, but I find fresh herbs give a brighter and more vibrant flavor.

What can I serve this with?

I like serving it with grilled meats, bread, or as part of a light meal or salad spread.

Conclusion

I love how these Marinated Tomatoes turn simple ingredients into a fresh and flavorful dish. It is quick, versatile, and perfect when I want something light yet delicious to complement any meal.