Vibrant Tomatoes with Herbs

This summer tomato marinade transforms even basic tomatoes into something special, loaded with bold flavors and coated in a simple yet fancy dressing that brings out their natural sweetness.

I first whipped up these marinated tomatoes for a last-minute garden dinner with some folks next door. The completely empty dish and everyone asking how I made them told me right away that this would become my go-to summer offering.

Ingredients

• Extra large tomatoes (about 2 pounds): Pick ripe but still firm ones that won't fall apart when you cut them
• Extra virgin olive oil: Creates the rich foundation for the sauce, grab your nicest bottle for the best taste
• Red wine vinegar: Gives a zingy kick that works against the tomatoes' sweetness
• Finely chopped red onion: Adds a slight bite that gets softer as it sits in the mix
• Garlic (finely minced): Packs the marinade with important savory elements
• Fresh parsley (minced): Delivers a fresh, green quality that works well with tomatoes
• Fresh basil (minced): Brings that signature summer taste that's meant for tomatoes
• Salt: Boosts all the flavors and helps pull juice from the tomatoes
• Freshly ground black pepper: Gives a gentle heat and extra depth

Step-by-Step Instructions

Slice the Tomatoes:

Cut tomatoes into half inch thick even slices so they soak up the dressing properly. The size matters a lot: cut them too skinny and they'll get mushy, too fat and they won't take in enough flavor.

Arrange in Dish:

Lay tomato slices flat in one layer in a shallow container. Glass or ceramic dishes work way better since metal can mess with the acidic stuff in the recipe.

Create the Marinade:

Mix up olive oil, red wine vinegar, chopped red onion, minced garlic, fresh herbs, salt, and pepper in a container with a good lid. This way everything gets mixed together without needing to whisk forever.

Dress the Tomatoes:

Shake the container hard until everything's mixed well and right away pour it over your arranged tomato slices making sure each piece gets covered with the tasty mixture.

Marinating Time:

Cover everything up and let tomatoes sit for 2 to 3 hours at room temp if you're in a hurry or 12 to 24 hours in the fridge if you want stronger flavors. The longer they hang out together, the more the flavors really pop.

Serve with Style:

If they've been in the fridge, let tomatoes warm up before serving which really wakes up their flavor. Move them to a nice serving plate, spoon the juices over top, and throw on some extra fresh herbs to make them look and taste even better.

The fresh basil in this dish always takes me back to summers at my grandma's place where she'd send me out to grab herbs from her garden just before we'd eat. She always told me that basil leaves give off the most flavor when they're torn or cut right before you use them, a little trick I still follow whenever I make these marinated tomatoes.

Selecting the Perfect Tomatoes

Though the recipe asks for extra large tomatoes, beefsteak types do really well because they're meaty and keep their shape nicely. Heirloom tomatoes offer beautiful color variety and interesting flavors, but they can be a bit more fragile. For a really pretty presentation, try mixing different colored ones like yellow brandywine, green zebra, and classic reds. What matters most is how ripe they are: good tomatoes should give just a little when you press them gently and smell nice and tomato-y at the stem.

Make Ahead and Storage Tips

These marinated tomatoes actually get better over time, so they're great for planning ahead. You can fix them up to 24 hours before you need them and keep them covered in the fridge. After about a day, the tomatoes will start to let out more juice and get softer, so they won't look as pretty in slices but they'll work great chopped up in pasta salads or spooned onto toast. The marinade itself turns into a tasty dressing you can save and put on other salads.

Versatile Serving Suggestions

While these tomatoes work great just as a side dish, you can turn them into lots of other meals too. Put them on toasted sourdough with fresh mozzarella for a quick lunch. Chop them up and mix with cooked pasta, fresh corn, and crumbled feta for a main dish. Add them to a meat and cheese board next to olives. For breakfast, try them with scrambled eggs and herbs on toast. You can really use them any way you can think of.

A basic dish that turns summer tomatoes into an unforgettable addition to any meal.

Foire aux questions sur la recette

→ How long will marinated tomatoes stay fresh?

Keep your marinated tomatoes in a sealed container in the fridge for 3-4 days. The taste gets better with time, but the texture might soften a bit. Let them warm to room temperature before serving for the best flavor experience.

→ Which tomatoes should I use for this?

Go for large, sturdy tomatoes that hold up well, like beefsteak, Roma, or heirloom types. Aim for tomatoes that are ripe yet firm—avoiding squishy ones keeps them from becoming too soft in the marinade.

→ Are dried herbs okay instead of fresh ones?

Fresh herbs are ideal but using dried ones works in a pinch. Just reduce the quantity (1/3 teaspoon dried for every teaspoon of fresh). The flavors won't be identical, so consider garnishing with fresh herbs before serving if you can.

→ What foods go best with marinated tomatoes?

They're super versatile! Pair them with grilled fish or meats, use them as part of antipasto, enjoy atop crusty bread, mix with pasta, or serve alongside burrata or mozzarella. Don't forget bread to soak up the tasty juices!

→ Can I use other types of vinegar?

Absolutely. Swap red wine vinegar for balsamic, white wine, or champagne vinegar, depending on your taste. Each adds something unique—like the sweetness of balsamic or the light tang of champagne vinegar.

→ Should I peel the tomatoes first?

Peeling is optional—leave the skin for its texture and to help the slices hold their shape. But if you prefer skinless tomatoes, blanch them quickly in hot water and cool in ice water before peeling them off with ease.