Marinated Cherry Tomatoes

These Marinated Cherry Tomatoes are crazy easy to make and so full of flavor you’ll want to put them on EVERYTHING!

Marinated Cherry Tomatoes in Jar

Every year I plant cherry tomatoes in my garden.

They grow great in everything from portable containers to raised bed gardens and have been one of my go-to crops since I first tried my hand at gardening back in 2008.

Not-so-coincidentally, 2008 was also the year I started Peas and Crayons, a fun little foodie experiment I was eager to explore while working as a nutrition educator.

Fast forward to 2019 and my passion for this blog has only grown.

So in honor of my 10 year blogiversary, it seems fitting that we cherry tomato it up!

Easy Marinated Tomatoes with Cherry Tomatoes, Basil, and Onion

These marinated cherry tomatoes are INSANE.

Not only are they crazy easy to make, they’re so full of flavor you’re going to want to put them on EVERYTHING!

Here are some ideas to get you started:

serving suggestions for marinated tomatoes

  • a tasty topping for avocado toast
  • piled high on crusty bread to make the ultimate bruschetta
  • as a salad mix-in that doubles as a dressing
  • an epic side dish for all your summer grilling eats
  • a topping for chicken, steak, or salmon
  • on top of pizza or flatbread – heck yes!
  • and so. much. more.

Whether you serve them up as an appetizer, a condiment, or as a scrumptious side dish, these marinated cherry tomatoes are sure to be a hit!

Marinated Cherry Tomatoes

Marinated Cherry Tomatoes
5 from 31 votes
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Marinated Cherry Tomatoes

These quick and easy Marinated Cherry Tomatoes are crazy simple to make and full of flavor. Enjoy them bruschetta-style on crostini, on top of leafy green salads, and more!

Course Appetizer, Side Dish
Cuisine American
Keyword Marinated Cherry Tomatoes
Prep Time 10 minutes
Marinating Time 1 hour
Total Time 10 minutes
Servings 4 servings
Calories 141 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 1/2 pound ripe cherry tomatoes quartered
  • 1/4 red onion sliced thin
  • 1/2-1 clove garlic smashed and minced into a paste
  • sea salt to taste
  • 1/4 cup quality extra virgin olive oil
  • 1 TBSP red wine vinegar
  • 1 lemon juiced
  • freshly ground black pepper to taste
  • optional fresh basil

Instructions

  1. Quarter your cherry tomatoes and slice onion into thin strips.

  2. Using the flat side of your knife, smash peeled garlic and mince into a paste. Season with a pinch of salt and add to a bowl with your veggies.

  3. Add olive oil, vinegar, lemon juice, freshly cracked black pepper, and fresh basil if you have some handy! Mix to coat the tomatoes and allow to sit at room temperature for 1-2 hours, stirring occasionally. Enjoy at room temperature and feel free to adjust salt and pepper to taste.

  4. These marinated tomatoes positively fantastic as a Summer salad topping that doubles as a dressing too! Pair with leafy greens, homemade croutons, and all your favorite mix-ins. It's also amazing atop toasted crostini as an appetizer and goes great on top of avocado toast too! The possibilities are endless. Enjoy!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Marinated Cherry Tomatoes
Amount Per Serving
Calories 141 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 8mg0%
Potassium 171mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 275IU6%
Vitamin C 27.7mg34%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these tasty marinated cherry tomatoes, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you put them on!

crazy for tomatoes?

My cherry tomato flecked Tomato Quinoa Salad is a reader favorite this time of year! You could even add these marinated tomatoes + onion to it!

Another great way to use up cherry tomatoes is in my feta-topped Cherry Tomato Salad and as a fiesta-worthy Cherry Tomato Pico de Gallo , perfect for taco night!

Lastly, this Tomato Cucumber Avocado Salad is paleo, keto, and vegan – making it a great choice for pretty much everyone!

Cherry Tomatoes with Basil
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Comments

  • Tiffany

    5 stars
    Amazing! My cherry tomato plant was lackluster this year, but I finally got a decent sized harvest! This recipe is a great way to use up a bunch of ripe tomatoes, and it’s both delicious and simple. I’m looking forward to topping some spaghetti squash with the marinated tomatoes for dinner! Thank you!

  • Victoria

    Can I use Roma tomatoes instead of cherry?

    • Yes! I do this all the time and they work fantastic!

  • Alice Wilds

    5 stars
    Sounds delicious – I would like to know how long I could store this in the fridge (IF it didn’t get eaten all at once!)

    • Hi Alice! So excited for you to try this recipe! (and yes totally hard not to scarf the whole thing lol!) The leftovers keep for a few days. They start to soften a bit more each day so I usually say 2-3 extra days to use them up. Simply bring back to room temperature before diving into the tomatoes and you’re good to go!

  • Camilla

    How do you get your tomatoes to not get smooshy. When I lightly mix it with a spoon everything doesn’t look at nice as yours and looks more like the making of pasta sauce.

    • Hi Camilla! Are you using cherry tomatoes or the longer grape tomatoes? Are they over-ripe by any chance? I’ve never had them resemble pasta sauce before so I’m wondering if being over-ripened can do that? Maybe they were extra juicy lol. Have you tried it yet? They should still be SUPER tasty scooped up with your favorite baguette or pita bread and one salads and such too!

  • Christine Ward

    How long will the marinated cherry tomatoes last in a jar?

    • Hi Christine! These will last a few days and should be stored in the fridge then brought back to room temperature before diving back in. I make a fresh batch every week and I’m so excited for you to try them!

  • Sue ferridge

    Looks amazing ! How long will they last ? Can you give a deep water bath , as in making jam to last longer ?

    • Hi Sue! You’ve goooooot to try them! It’s more of a make it and enjoy for a few days sort of deal. They’ll keep same as typical leftovers for a few days in the fridge. Simply allow a little time to bring to room temp before serving and dive in! I like them fresh and usually eat most of them (if not all) within 30 minutes of making them, lol. As far as traditional canning I’m not sure how oil based marinates work with canning so I’d check with an expert there just in case. xoxo

  • Lisa

    I have a crazy amount of cherry tomatoes this year. How long will it last if I were to make big batches?

    • Hi Lisa! Since it’s a fresh prepared dish it’s the same as typical leftovers – just a few days.

  • Krista

    5 stars
    So delicious, my family loved it. Like many others who have written here, there were no leftovers for the next day. Will definitely make this again- this recipe is a keeper.

    • Haha thank you Krista! Leftovers are hard to come by here too, they’re just begging to be devoured! xoxo

  • Karen Dixon

    Hello, how long fo they last when done. Is this a preserve?

    • Hi Karen! They will last the same as normal leftovers – just a few days. I personally make a new batch every week when I have tomatoes handy – they’re my favorite the first day!

  • Kim

    Would love to do these how long do they last in the jar

    • Hi Kim! These will last a few days and should be stored in the fridge then brought back to room temperature before diving back in. xo

  • Kristin

    5 stars
    So delicious and simple! Just wondering if you’ve ever used the juice from the marinade to marinate a second batch of tomatoes? We ate the first batch so quickly and there’s a lot of the liquid left. Have you used the remaining liquid to make anything else?

    • Awww yay – so glad you loved them! I’ve used it to make a second batch that same day for the exact reason lol!!! It also makes a rockin’ salad dressing.

  • Jodi Moehlman

    5 stars
    I made a double batch and gave to 2 friends. They had to have the recipe. Was so good, ate it right out of the jar.

  • Teresa

    5 stars
    Fabulous!

  • Jakalyn

    5 stars
    Hello Jenn, I’m making these tomatoes again! They are just so crazy good! We’ve served them with burgers and hot dogs and topped avocado toast another time. Thank you for sharing such a wonderfu, easy recipe. Perfect for all those summer tomatoes.
    Best to you, Jakalyn

  • Camilla

    Is this something I can jar and keep in the fridge for a while? Do you know how long the shelf life is?

    • Hi Camilla! Just a few days – I make a fresh batch every week in the Summertime. They’re SO good!

  • Rhonda Z kasper

    How long can this recipe sit on the shelf. Or is there a different recipe to can them.

    • Hi Rhonda! These are not shelf stable so you would want to find a different canning recipe. I love them best fresh after they’ve sat out for a bit in the marinade and always suggest trying them that way first — they’re SO GOOD! xoxo

  • Paula

    Making today how long can I keep in refrigerator

    • So excited for you to try them, Paula! You for sure want to try them on the first day before chilling (they’re my fav!). They will keep for a few days in the fridge. Simply bring them back to room temperature before serving (the oil thickens when chilled sometimes but melts back down at room temp) and enjoy on your favorite salad, crusty bread, avocado toast, etc… Enjoy!

  • Anita Busick

    5 stars
    For how long and where can these delicious tomatoes be stored. Put them on a hot dog; the tomatoes took the dog to a much higher level. Thanks for the recipe!

    • Yay! I’m so happy you’re enjoying them, Anita! They will keep for a few days in the fridge. Simply bring them back to room temperature before serving (the oil thickens when chilled sometimes but melts back down at room temp) and keep on face planting into them! xoxo

  • Karen White

    Can I can this agree making it?

    • Hi Karen! I am not familiar with how oil based marinades perform in canning. I typically make what I plan on consuming in a few days and love this recipe so much I make it nearly every week this time of year! xo

  • Ellen Hochberg

    Have not tried this yet. Curious if you have to refrigerate at any point. And how long to they stay fresh?

    • Hi Ellen! This is one of my favorite recipes this time of year – we make a fresh batch every week! They will keep for a few days in the fridge and are best brought back to room temperature before serving. They get a bit softer the after the second day so I like to use any leftovers at that point to make bruschetta or as a topping for avocado toast!

  • Chiqui

    5 stars
    Just made this today and it’s delicious! Is there a shelf-life to this or does it have to be consumed during the day? Thanks!

    • I’m so thrilled you loved them Chiqui! They will keep for a few days in the fridge and are best brought back to room temperature before serving.

  • Kitsie

    5 stars
    I used grape tomatoes I threw in a little bit of chopped jalapeño and everything you said to do and they turned out beautifully

  • Margie

    5 stars
    It’s the first time I marinated cherry tomatoes! And it’s from your recipe! They smell amazing so I am sure they will taste amazing as well. I changed it a little bit because instead of ordinary red cherry tomatoes I added yellow ones: https://gardenseedsmarket.com/tomato-cytrynek-groniasty-tiny-yellow-fruit-up-to-75-in-one-bunch.html . Have you ever used such tomatoes for marinating?

    • So glad you’re loving the marinated tomatoes! I’ve used the multi color cherry tomatoes before and added purple, orange, yellow, etc… It’s so tasty with every tomato I’ve come across! xoxo

  • Leslie Lane

    5 stars
    I made one addition to your recipe, I added feta cheese. Gave it that Greek feel to it.

  • Kimra Smith

    5 stars
    This was one of my favorite recipes!!! Made it this morning and had it as an app while we grilled. Served it on grilled baby naan. My husband just kept eating it. He love it!

  • Darcy

    ❤️❤️❤️ This. Added 1 tsp. balsamic vinegar and sprinkle of red pepper flakes. I let it marinade while I made pasta. We let pasta marinate in tomatoes for about 15 minutes or so. Keeper.

  • Nancy Helsel

    5 stars
    Amazing! So good you could top ice cream (jk) but that good. Making them again today for company and bruschetta!

    • Thank you Nancy! I’m go glad the tomatoes were a hit! xo

  • Catherine

    Hi, how long do these keep and should they be refrigerated? Thanks!

    • Catherine

      Arg, sorry, I didn’t read the comments before posting my question! Never mind. 🙂

      • Hey Catherine! It’s about the same fridge-life as most leftovers and then just bring ’em back to room temp before diving back in! Hope you love them as much as I do! xo

  • Jackie

    5 stars
    I search online recipes all the time and have for years, but I have never left a review before. This is the best thing I’ve had in a very long time. I used it as a dressing over a simple salad of butter lettuce, I used it atop my red beans and rice…it was amazing! The only thing I did differently was to mash some oregano in with the garlic like my nanny used to do, otherwise I followed the recipe exactly and WOW!! Thank you!!

  • Kim Adams

    Can you can this and if so do you have the directions for pressure canning

    • Hi Kim! I have never traditionally canned these but I would check out my friend’s blog over at Wholefully.com <-- she has amazing canning recipes and instructions and might have some advice.

  • Penny Watts

    I have some cherry tomatoes that I need to use up and would love to try these. However I am along and would never eat this many at one time. Can they be stored in a tight container in the refrigerator?

    • Hi Penny! They’ll keep airtight in the fridge for a few days and there are a bunch of delicious ways to use them in the blog post such as a topping avocado toast, on a bagel with cream cheese, bruschetta, and as a salad topper. SO GOOD! I like to bring them back to room temp before diving in since the flavor is most intense that way.

  • Katee Cole

    5 stars
    This was so delicious. I’ve had it 2 different ways in the past 2 days. We mixed it with fresh mozzarella balls and basil for a picnic salad, which was great, but even better the next day spooned over toast with Goat Cheese spread. It’s so full of flavor! Will make again.

    The only change I made (because I forgot to pick up a red onion…) was to use yellow onion instead, but it worked just fine. And I did add tons of basil (because I had it fresh in the garden). Thanks!

  • Paris

    I made the marinated tomatoes and they are delicious but I am wondering how long they keep and how should they be stored?

    • So glad you enjoyed them Paris! They will keep for a few days in the fridge and are best brought back to room temperature before serving. They get a bit softer the after the second day so I like to use the leftovers to make bruschetta.

    • Emily

      5 stars
      I added to a salad and used the juices as dressing with some extra lemon and it was fabulous. Next day I added to avocado toast with some feta and a fried egg!! Will be making again!

      • Yay!!! Both way sound absolutely amazing! I’ve had it on plain Jane avocado toast but your creation with feta and fried egg sounds EPIC – I’ve got to try it!

  • Shannon

    5 stars
    So, so yummy!! I didn’t have the red wine vinegar the first time so I substituted balsamic. The next time, I made it correctly but added a little balsamic because I liked it. I also added WAY more onions cause….marinated onions in my grilled cheese was happening!

  • Michelle

    How do you store them and how long do they keep for?

    • Hi Michelle! The tomatoes soften over time from the marinade so these are best enjoyed within two days. They’re my favorite on the first day but I’ll often pop any leftovers in the fridge to add to a salad (or pasta salad) the following day! Simply bring back to room temperature before serving. xoxo

  • Angela W Broyles

    5 stars
    These are so so good! I use half red wine vinegar and half balsalmic. Love it with the fresh basil!! Fantastic

    • Thank you Angela! I’m so stoked they were a hit!

  • Lanny Davis

    I wonder if this could be canned for months out and enjoy the same good flavor?

    • Ooh! Let me know if you get a chance to experiment!

  • Roberta J Brewer

    5 stars
    these were amazing! so fresh and delicious. I have to ask though…where ever did you find those cute little wooden spoons?

    • I’m so glad you enjoyed them! The little spoons were an Anthropologie find – love them so!

  • Barb Otterson

    How are they kept? Do the Marinated Cherry Tomatoes have to be refrigerated?

    • Hi Barb! If you would like to save some for later, simply pop them in the fridge! Before serving, remove from fridge and allow to reach room temperature. Then enjoy! They don’t keep long term as the marinade will start to soften the tomatoes and onions quite a bit, so I typically make what we plan on consuming within a day or two. Hope that helps! xoxo

  • Willow

    5 stars
    They were a hit on my bruscetta

  • Marquita

    5 stars
    Delish! And a great quarantine meal! I had a tomato medley on hand that remained super fresh despite being in the fridge for 3+ weeks so I decided to make this to make sure they never went bad. I didn’t have red wine vinegar, only balsamic, so used that. And I didn’t have fresh basil but I had basil paste. I enjoyed mine on sourdough toast with some goat cheese and baby spinach. A great meal and something different! Mmmm!

  • Elizabeth

    5 stars
    Loved these – super easy! Used for bruschetta one day then on avocado toast the next morning!! Yum!!

  • Mary Wilson

    5 stars
    These are wonderful. I made them while social distancing and to preserve some tomatoes from the grocery. I can’t wait to make with fresh tomatoes this summer. Should they be refrigerated or simply left at room temperature??

    • So glad you’re enjoying them, Mary! You’ll want to chill them for best results and then just let them come to room temperature before serving the next day. The oil will solidify a bit in the fridge then soften once room temp.

  • Annie M

    5 stars
    I made this and my whole family gushed about it!

  • Barbara

    I’m making these AGAIN today to take as a hostess gift tonight!

    • Ahhhh yay!!! Such a great idea – thank you Barbara!

  • Peter Nichol

    Been doing something like this for years only thing different I put shellfish in with tomatoes as well.

    • Sounds like an awesome combo Peter!

  • Maura

    Hi Jenn I am going to try this tonight. I am just wondering what the shelf life of this is

    • Hi Maura! So stoked you’re trying the recipe! They’re best enjoyed fresh that day.

  • Denay DeGuzman

    5 stars
    My whole family loves marinated tomatoes. It’s the perfect summer side dish. I also love eating them as a quick snack! Thank you for sharing your refreshing recipe.

    • OMG yes – best snack ever! I’ll be eating these all Summer long!

  • Shadi Hasanzadenemati

    5 stars
    I tried your recipe last night and loved it! Can’t wait to make it again!

  • Evelyn

    5 stars
    These r delicious OMG can u put them it the fridge

    • Thanks Evelyn! Ours haven’t made it to the fridge yet lol we keep devouring them all! Haha! From my experience the oil will solidify a little in the fridge so you should be able to pop them in there and just let them warm back up to room temperature before diving back in! xoxo

      • Susan

        How long will they keep?

        • Hey Susan! I haven’t had a chance to check the 2020 food safety standards yet but the last time I read up on them they said about 4 days for prepared foods. I made some last night for an appetizer (sooooo goooood!) and have the leftovers chilling in the fridge for later today. The oil will solidify a bit in the fridge so simply leave them out to reach room temperature before serving and you’re good to go!

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