These Marinated Tomatoes are super easy to make and so full of flavor you’ll want to put them on everything in sight!
This is it.
There’s no going back.
Without a doubt, this is hands-down the only way I want to eat tomatoes from here on out.
These crazy easy marinated tomatoes make the most epic (EPIC!!!) bruschetta I’ve ever had and are one of my favorite toppings for leafy green salads.
We recently served it on top of Paul’s infamous homemade sourdough focaccia and it’s also amazing on crusty baguette, crostini, pita bread, and naan. Um… I’m pretty sure it would be good on cardboard at this rate.
Last week I put some on top of my everything bagel with cream cheese last week and it changed my life. SO GOOD!
Easy, Delicious, Totally Faceplant-Worthy Marinated Tomatoes
Juicy, ripe tomatoes are soaked in a blend of olive oil, white wine vinegar, lemon juice, thinly sliced onion and garlic then kissed with a drizzle of balsamic vinegar with a sprinkle of salt, pepper, and Italian seasoning.
Within 30 minutes they’re so completely infused with flavor they just can’t be beat!
Want to knock your socks off even more? Let them soak for an hour or two first. HOLY FLAVOR EXPLOSION, BATMAN!
I love adding fresh basil too when I have some handy!
What type of tomatoes can I marinate?
For this recipe I used Roma tomatoes (also known as plum tomatoes) but you can use pretty much any tomato for this delish dish.
Try it with cherry tomatoes, grape tomatoes, heirloom tomatoes, vine-ripened tomatoes, Campari tomatotes, or whichever variety floats your boat!
I made my last batch with a blend of orange, yellow, and red cherry tomatoes and it was so colorful and delicious.
For the onion you can use sweet yellow onion, white onion, or even red onion. I tend to grab whatever I have on hand and they’re all great options.
Uses for Marinated Tomatoes
- as a salad topping that doubles as a dressing
- on pasta salads as a tasty mix-in
- on top of your favorite crusty bread or crostini to make bruschetta
- on your morning bagel and cream cheese (OMG YES!)
- on top of avocado toast
- the tastiest topper for warm baked goat cheese dip
- as a side for your favorite grilled protein or veggies
- a topping for chicken, steak, or salmon (for my T-Rex friends)
- as part of an ultimate Caprese salad with mozzarella and basil
- spooned over whipped feta, whipped goat cheese, or even ricotta
Let’s get our recipe on!
Marinated Tomatoes
Ingredients
- 2-3 ripe Roma tomatoes
- ¼ white onion sliced thin
- 1 clove garlic
- ⅛ tsp sea salt
- ¼ cup quality extra virgin olive oil
- 1 TBSP red wine vinegar or white wine vinegar
- 1 lemon , juiced
- ½ tsp Italian seasoning
- balsamic vinegar for drizzling (start with a little then add extra to taste)
- salt and pepper to taste
- fresh basil for topping (optional + delicoius!)
Instructions
- Cut Roma/plum tomatoes in half lengthwise then slice each half horizontally. Cut into wedges. Combine with sliced onion.
- Using the flat side of your knife, smash a clove of 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, Italian seasoning, 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 30-60 minutes, stirring occasionally. The longer it sits the more intense the flavors will be.
- Enjoy at room temperature via your favorite method (see notes for ideas) after adding/adjusting salt and pepper to taste.
Notes
Nutrition
If you get a chance to try this marinated tomato recipe, 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 whip up!
Bonkers for Bruschetta?
You’ve GOT to try my Bruschetta Pasta Salad, it’s phenomenal! I make mine with a mix of fresh tortellini and bowtie pasta, but you could also uses all tortellini, all bowties, or any shape pasta your heart desires.
Another favorite of mine is to toss bruschetta-style marinated tomatoes on tender greens to make a fresh Bruschetta Salad. SO GOOD!
You can also go for a restaurant vibe and make my Mellow Mushroom Copycat Bruschetta topped with a sweet balsamic glaze and crumbled feta cheese. It’s positively dreamy!
Questions & Reviews
I bet cucumber would taste great added to this as well
Yes totally!!!
When is the white onion used? Can’t find it in the Instructions. Should I assume it’s the same as your Marinated Cherry Tomatoes recipe?
Exactly the same – just toss ’em in with the tomatoes! I updated the post – thanks so much Carolyn! xo
I could eat these like candy! They taste so great and perfect for tomato season!
This has me SO pumped for tomato season!! I’m hoping our garden gives us a lot this summer so I can make this recipe over and over again!
Fingers crossed you end up with oodles of tomatoes! This is the perfect recipe to make with them!