Fresh summer tomatoes don’t need much to shine. Toss them with olive oil, red wine vinegar, garlic, and herbs, then let the marinade do the rest. In about 10 minutes of prep, you’ll have a bright, flavorful side dish that pairs with just about anything.
Sliced fresh tomatoes are coated in a mixture of olive oil, garlic, vinegar, and herbs, then left to marinate until they release their juices and create a flavorful vinaigrette.
The uses are endless. Spoon them over grilled meats, pile them onto toasted bread, toss them with pasta, or enjoy them straight from the plate.
The Best Tomatoes and Marinade
This version leans into a sharper, more pantry-driven profile using red wine vinegar and dried herbs instead of fresh herbs.
Tomatoes – You can make marinated tomatoes with just about any ripe variety, but the texture and sweetness of the tomato will shape the final result. Heirloom tomatoes are the most flavorful option, while Roma tomatoes offer a firmer, cleaner slice. Cherry and grape tomatoes are naturally sweet and work especially well when you want something quick and reliable, and Campari tomatoes are a year-round favorite.
Vinegar – I use red wine vinegar, but there are several great alternatives depending on the flavor you want. Apple cider vinegar adds a slightly fruity edge, white wine vinegar keeps things lighter and more delicate, and balsamic vinegar brings a deeper, slightly sweet richness.
Garlic – Fresh garlic is best here. If you prefer a softer flavor, roasted garlic also works beautifully. For extra tang and crunch, add a few spoonfuls of pickled shallots before serving.
Herbs – Common options include oregano, thyme, basil, and rosemary, or an Italian seasoning blend. You can use a single herb for a more focused flavor or mix a few together depending on what you have on hand.
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Olive Oil – Stick with extra virgin olive oil for the best flavor. Regular olive oil tends to be heavier and more neutral, while extra virgin adds freshness and richness.
Recipe Tips and Notes
These marinated tomatoes come together quickly, but a few small details make a big difference in the final result. Here are a few tips to get the best texture and flavor every time.
- For best flavor, let the tomatoes sit at room temperature before serving. Cold tomatoes dull both sweetness and aroma.
- Use a good quality extra virgin olive oil since it plays a major role in the final flavor.
- Don’t skip the resting time. Even 30 minutes makes a noticeable difference as the tomatoes release their juices and form their own dressing.
- If using very ripe heirlooms, slice them slightly thicker so they hold their shape after marinating. I recommend slices about 1/2 inch thick.
- Taste and adjust right before serving. A small pinch of salt or splash of vinegar can wake everything back up after sitting.
- These are best served the same day, but they’ll keep for 2–3 days in the fridge and often taste even better the next day as the flavors meld.
How to Serve Marinated Tomatoes (Uses & Ideas)
Once they’re ready, they’re incredibly versatile. You can keep things simple or use them as a bright, tangy addition to everything from grilled proteins to toasted bread and pasta.
- Spoon over grilled chicken, fish, or sliced Smoked Tri Tip for a fresh, tangy contrast.
- Pile onto crusty bread or toasted sourdough
- Use leftovers in a Caprese Frittata for an easy breakfast or brunch
- Toss with warm pasta for an instant sauce
- Serve alongside grilled vegetables or simple salads
- Add to sandwiches in place of raw tomato slices
If you have extra tomatoes to use up, these Pickled Green Tomatoes are another great way to preserve and enjoy the season’s harvest.
If you’re putting together an appetizer spread or summer gathering, pair these tomatoes with Marinated Mushrooms for an easy make-ahead combination that’s perfect with crusty bread, charcuterie, or grilled meats.
Marinated Tomatoes
Ingredients
- 3 large heirloom tomatoes, sliced ½" thick (*Note 1)
- 3 cloves garlic, minced
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar (*Note 2)
- 1 tsp dried herbs: thyme, basil, oregano (*Note 3)
- sea salt, to taste
Instructions
- In a small mixing bowl, add the garlic, olive oil, vinegar, herbs, and salt. Use a whisk to combine until emulsified. You can also use a small blender.
- Arrange the tomatoes on a large plate, slightly overlapping.
- Pour the marinade evenly over the tomatoes. Cover with the lid or plastic wrap, and marinate for 2-12 hours. Let come to room temperature before serving, for best flavor.