Marinated Tomatoes Recipe

Prepare tomatoes

Wash tomatoes. For large tomatoes (roma/heirloom), core and cut into 1/2-inch wedges; for cherry/grape, halve or quarter depending on size. Place cut tomatoes in a large bowl.

Salt and drain (optional, but recommended for very juicy tomatoes)

Sprinkle 3/4 teaspoon of kosher salt over the tomatoes, gently toss, and let sit in a colander over a bowl for 10–15 minutes to draw off excess liquid. This concentrates flavor and prevents a watery marinade. If tomatoes are firm and not overly juicy, you can skip this step.

Make the marinade

In a separate small bowl, whisk together 6 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon sherry vinegar (or lemon juice), minced garlic, minced shallot, 1 teaspoon sugar or honey, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes (if using), and the remaining 1/2 teaspoon kosher salt. Taste and adjust acidity/salt—should be bright and slightly tangy.

Combine herbs and optional add-ins

Add torn basil leaves, chopped parsley, chopped oregano or thyme, and rinsed capers (if using) to the marinade and stir to combine.

Assemble and marinate

If you drained tomatoes earlier, gently pat them dry with paper towels and transfer them back to the bowl. Pour the marinade over the tomatoes and gently toss to coat all pieces without crushing. Transfer the marinated tomatoes (and any remaining juices) to a shallow airtight container or bowl. Cover and refrigerate for at least 30 minutes; for best flavor, marinate 2–4 hours at cool room temperature (if serving same day) or up to 24 hours in the refrigerator. If refrigerated, bring back to near room temperature about 20 minutes before serving for best flavor.

Finish and serve

Taste and adjust salt, pepper, or acidity if needed. If marinade is very oily, stir gently to redistribute. Scatter a few fresh basil leaves on top. Serve the marinated tomatoes with thinly sliced baguette or crusty bread to soak up the juices, or use as a topping for grilled fish, roasted meats, salads, or crostini.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note: tomatoes will continue to soften and absorb marinade over time.