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 14 votes

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


  • 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


  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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  • 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!

  • Joan Brookes

    I love cherry tomatoes and this recipe looks so versatile and tasty. I plan on making it, but can you tell me how long you can store it In the jar once made up please? Thank you for such a lovely recipe 🤗

    • So excited for you to try the recipe Joan! This is not a long-term recipe but they will keep for a few days in the fridge. I always plan on enjoying then right after marinating (they’re my favorite that first day when the tomatoes are still firm and soaked in all the delicious marinade) and leftovers go right in the fridge. To enjoy the following day or two, remove from fridge, bring them back to room temperature by allowing them to sit for a bit on the counter, and top them on salads, pasta dishes, crusty bread or fluffy pita.

  • 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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