These Marinated Cherry Tomatoes are crazy easy to make and so full of flavor you’ll want to put them on EVERYTHING!
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!
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
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!
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
Quarter your cherry tomatoes and slice onion into thin strips.
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.
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.
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!
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!
Tiffany
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?
Jenn
Yes! I do this all the time and they work fantastic!
Alice Wilds
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!)
Jenn
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.
Jenn
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?
Jenn
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 ?
Jenn
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?
Jenn
Hi Lisa! Since it’s a fresh prepared dish it’s the same as typical leftovers – just a few days.
Krista
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.
Jenn
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?
Jenn
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
Jenn
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
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?
Jenn
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
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
Fabulous!
Jakalyn
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?
Jenn
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.
Jenn
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
Jenn
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
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!
Jenn
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?
Jenn
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?
Jenn
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
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!
Jenn
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
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
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?
Jenn
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
I made one addition to your recipe, I added feta cheese. Gave it that Greek feel to it.
Kimra Smith
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
Amazing! So good you could top ice cream (jk) but that good. Making them again today for company and bruschetta!
Jenn
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. 🙂
Jenn
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
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
Jenn
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?
Jenn
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
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?
Jenn
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
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!
Jenn
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
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?
Jenn
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
These are so so good! I use half red wine vinegar and half balsalmic. Love it with the fresh basil!! Fantastic
Jenn
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?
Jenn
Ooh! Let me know if you get a chance to experiment!
Roberta J Brewer
these were amazing! so fresh and delicious. I have to ask though…where ever did you find those cute little wooden spoons?
Jenn
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?
Jenn
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
They were a hit on my bruscetta
Jenn
Woot! Thank you Willow!
Marquita
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
Loved these – super easy! Used for bruschetta one day then on avocado toast the next morning!! Yum!!
Mary Wilson
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??
Jenn
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
I made this and my whole family gushed about it!
Barbara
I’m making these AGAIN today to take as a hostess gift tonight!
Jenn
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.
Jenn
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
Jenn
Hi Maura! So stoked you’re trying the recipe! They’re best enjoyed fresh that day.
Denay DeGuzman
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.
Jenn
OMG yes – best snack ever! I’ll be eating these all Summer long!
Shadi Hasanzadenemati
I tried your recipe last night and loved it! Can’t wait to make it again!
Jenn
Yay!!! So glad you loved them!
Evelyn
These r delicious OMG can u put them it the fridge
Jenn
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?
Jenn
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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