Quick-Pickled Marinated Tomatoes for Fresh Summer Flavor

This mouthwatering Marinated Tomatoes recipe is an easy summer side dish that pairs with almost anything. A bright mix of fresh herbs, tangy red wine vinegar, and a touch of dark brown sugar creates a balanced, irresistible flavor.

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

Why This Recipe is a Keeper!

If you love tomatoes, this is a recipe you’ll make again and again. It highlights tomato flavor while adding depth from herbs, vinegar, and a hint of sweetness.

This marinated tomato salad is:

• Super simple to prepare
• Crave-worthy and bright
• Make-ahead friendly
• Great for improving the flavor of out-of-season tomatoes

How to Make Marinated Tomatoes

Recipe Ingredients

Below are the ingredients used in this marinade. Quantities are shown in the recipe card section.

Ingredient Notes and Substitutions

• Tomatoes: Choose firmer varieties like plum (Roma), cherry, or grape tomatoes for best texture after refrigeration. Large sliced varieties such as Beefsteak also work well when sliced.
• Fresh Herbs: Use fresh parsley, basil, and thyme for the brightest flavor. Dried herbs aren’t recommended here.
• Scallions: If you don’t have scallions, a small shallot will work. Keep the onion flavor light so the tomatoes remain the star.
• Hot Sauce: A splash adds gentle heat—adjust to taste.
• Dark Brown Sugar: Adds richer molasses notes than light brown sugar.
• Red Wine Vinegar: Provides tang and balance—use to taste.
• Oils: A combination of extra-virgin olive oil and a more neutral oil (canola, vegetable, avocado, or grapeseed) gives flavor without overpowering the tomatoes.

Step-By-Step Instructions

• Gather and prep all ingredients.
• Cut medium round tomatoes into 6–8 wedges or slice larger tomatoes.
• Place the tomatoes in a large mixing bowl.

• Whisk together 1/4 cup extra-virgin olive oil, 1/4 cup canola oil, 1/4 cup red wine vinegar (or to taste), 1 teaspoon hot sauce (or to tolerance), 1 tablespoon dark brown sugar, 3 cloves minced garlic, and salt and freshly ground black pepper to taste.

• Pour the dressing over the tomatoes and gently toss to coat.
• Add sliced scallions, 1/4 cup chopped fresh parsley, and 2 teaspoons chopped fresh thyme. Stir again to distribute the herbs.
• Cover and refrigerate 1–2 hours to allow flavors to meld.

• Stir gently from the bottom just before serving.
• Sprinkle with thinly sliced fresh basil (chiffonade) immediately before serving.
• Serve and enjoy. Crusty bread is ideal for mopping up the tangy dressing.

Chef Tips and Tricks

• For large tomatoes like Beefsteak, slice instead of wedge and arrange in a shallow dish before pouring the dressing over them.
• Save any leftover dressing to marinate chicken or fish for grilling, or drizzle it over greens for an instant vinaigrette.

Recipe FAQs

Storage

• Keep refrigerated until ready to serve.

Serve with

• Crusty bread
• Grilled or roasted meats or seafood
• Mixed green salads

More tomato recipes you’ll love

• Pickled cherry or grape tomatoes
• Oven-roasted tomatoes (tomato confit)
• Tomato and onion salad
• Burrata Caprese salad with roasted cherry tomatoes
• Stuffed tomatoes (Campari tomatoes)

Marinated Tomatoes

By Carol | From A Chef’s Kitchen

Mouthwatering Marinated Tomatoes 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.

Prep Time: 15 mins

2 hrs

Total Time: 2 hrs 15 mins

Servings: 4

Equipment

• Chef’s knife
• Cutting board
• Glass mixing bowls
• Whisk

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil (or substitute vegetable, avocado, or grapeseed oil)
• 1/4 cup red wine vinegar, or to taste
• 1 teaspoon hot sauce, or to taste
• 1 tablespoon dark brown sugar
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 6 medium round tomatoes, cut into 6–8 wedges
• 2 large scallions, white and light green parts only, halved and sliced
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1 large sprig fresh basil, leaves removed and chiffonade for garnish

Instructions

1. Whisk together the oils, red wine vinegar, hot sauce, dark brown sugar, minced garlic, salt, and pepper in a small bowl.
2. Place the tomato wedges in a large bowl and pour the dressing over them, gently tossing to coat.
3. Add the scallions, parsley, and thyme, and stir gently to combine.
4. Cover and refrigerate for 1–2 hours to let the flavors meld.
5. Stir from the bottom up just before serving and top with sliced fresh basil.

Notes

Substitutions:

• Use vegetable, avocado, or grapeseed oil in place of canola if preferred.

Tips:

• To marinate large tomatoes, slice them and arrange in a shallow dish before pouring the dressing over. Refrigerate until serving.
• Reserve any leftover dressing to marinate chicken or fish for grilling or to drizzle over a green salad.

Nutrition

Serving: 1

Calories: 300 kcal

Carbohydrates: 12 g

Protein: 2 g

Fat: 28 g

Fiber: 3 g

Sugar: 8 g

Vitamin A: 2053 IU

Vitamin C: 36 mg

Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs.

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