Every summer I keep a jar of these marinated tomatoes tucked into the refrigerator because they make almost every meal taste like it came from a neighborhood café. Sweet tomatoes soak up a thick herb-packed marinade with garlic, jalapeño, olive oil, and vinegar until they're bright, tangy, and completely irresistible. This small batch marinated cherry tomato recipe makes just enough for two people to enjoy all week without a mountain of leftovers.
This recipe always takes me back to my dad's garden.
Every summer he'd grow more tomatoes than our family could possibly eat. We made BLTs, tomato soup, and piled thick slices onto every sandwich, but eventually I started looking for new ways to enjoy the abundance.
One day I blended fresh herbs, garlic, peppers, olive oil, and vinegar into a thick green sauce and poured it over a jar of cherry tomatoes. Three days later, I was hooked.
Waiting those three days is still the hardest part.
I've caught family members sneaking tomatoes from the jar long before they're ready-and more than one person has confessed to drinking the flavorful marinade after the tomatoes were gone.
Today I almost always have a jar in my refrigerator because it makes breakfast, lunch, and quick summer dinners effortless. Readers have even sent me photos of their avocado toast topped with these tomatoes, and it's become one of my favorite ways to enjoy them.
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Why You'll Love These Marinated Tomatoes
I can't tell you how many times this little jar has saved dinner-or breakfast, for that matter. I usually make a batch whenever cherry tomatoes are at their summer best, then happily find ways to use them all week long. They add bright, fresh flavor to everything they touch, and having them ready to go makes pulling together a meal for two almost effortless. Here's why I think you'll love them just as much as I do.
- Made for the smaller table. This recipe makes just enough for two people to enjoy throughout the week without ending up with a giant container of leftovers. It's one of those recipes that fits perfectly into everyday life when you're cooking for yourself or just one other person.
- The perfect make-ahead refrigerator staple. Spend about 15 minutes putting everything together, then let the refrigerator do the rest of the work. After three days, you'll have a jar of tomatoes that's ready whenever inspiration-or hunger-strikes.
- No canning equipment required. If you've ever felt intimidated by canning, this recipe is for you. These are simply refrigerator marinated tomatoes, so all you need is a clean jar with a lid and a little patience while the flavors develop.
One Jar, Easy Meals
- Instant flavor for easy entertaining. Friends stop by for a glass of wine? Spoon these marinated tomatoes into a bowl alongside a wedge of creamy cheese, some toasted naan or crackers, and you've got an appetizer that looks like you planned ahead.
- They make everyday meals feel special. These tomatoes are wonderful piled onto avocado toast with a poached egg, tossed into my Summer Orzo Salad, layered into sandwiches, scattered over grain bowls, or spooned onto grilled chicken or fish.
- They keep for weeks in the refrigerator. The tomatoes are at their very best during the first two weeks, but they'll happily keep for about three weeks. I often sneak a few tomatoes out for meals and simply add fresh ones to the jar to soak up the remaining marinade. Eventually the tomatoes release enough juice that the marinade becomes a little thin, and that's my cue to make another batch.
- Packed with fresh herbs and bold summer flavor. Dill, parsley, cilantro, garlic, and just a touch of jalapeño create a thick, vibrant marinade that clings to every tomato. It's bright, tangy, a little spicy, and exactly the kind of flavor that makes summer tomatoes unforgettable.
Ingredient Tips
One of the things I love most about this recipe is that it's flexible. Think of it as a guide rather than a strict set of rules. When I'm shopping in the summer, I simply buy the freshest tomatoes and herbs I can find, then let the season inspire the rest. Here's what I look for.
Cherry Tomatoes
I'm usually reaching for the sweetest cherry tomatoes I can find. Sungolds are a favorite when they're in season, but any ripe cherry tomato works beautifully. If your grocery store has Campari or Pearl tomatoes instead, don't pass them by. They're naturally sweet, wonderfully juicy, and just as delicious once they've soaked up that herby marinade.
Fresh Herbs
This is where you can have a little fun. My favorite combination is equal parts dill, parsley, and cilantro because together they create a bright, fresh flavor that's become the signature of this recipe. If cilantro isn't your favorite, swap in basil instead. A little oregano or thyme also works beautifully if that's what's growing in your garden. The goal is about three-quarters of a cup of fresh herbs, so mix and match with what looks best that day.
Jalapeño
Once the seeds and ribs are removed, it adds just enough warmth to wake up the tomatoes without making them spicy. If you enjoy a little extra heat, leave in a few seeds.
Garlic
Fresh garlic becomes mellow as the tomatoes marinate and adds wonderful savory flavor to every bite.
White Vinegar
I like distilled white vinegar here because it lets the fresh herbs and sweet tomatoes shine without competing flavors. It also gives the tomatoes that bright, tangy finish that keeps you reaching back into the jar for just one more bite.
Olive Oil
Use an olive oil you'd happily drizzle over a salad. It doesn't have to be the most expensive bottle on your shelf, but a good-quality extra virgin olive oil gives the marinade a silky texture and helps carry all those fresh herb flavors into every tomato.
A Little Sugar
Just a tablespoon of sugar is all it takes to balance the acidity of the vinegar. It doesn't make the tomatoes sweet-it simply rounds out the flavors and lets the natural sweetness of ripe summer tomatoes come through.
Note: You will find the measurements and other helpful ingredient tips in the recipe card below.
How to Make Marinated Cherry Tomatoes
Don't let the three-day wait fool you-these marinated cherry tomatoes come together in about 15 minutes. Most of the work is simply chopping a few ingredients and letting your blender do the rest. Once the tomatoes are tucked into the refrigerator, time takes over, creating the bright, tangy flavor that makes this recipe so hard to resist.
Step 1: Prep the Tomatoes
Wash and dry your tomatoes, then cut them into bite-sized pieces. Cherry tomatoes are quartered, while slightly larger tomatoes like Campari or Pearl are halved and then cut into quarters. Pack them snugly into a clean wide-mouth glass jar.
Step 2: Blend the Herb Marinade
Add the bell pepper, jalapeño, garlic, fresh herbs, olive oil, vinegar, sugar, and salt to a food processor or the beaker of an immersion blender. Pulse until everything comes together into a thick, vibrant green sauce. It should be a little chunky-not completely smooth.
Step 3: Pour and Shake
Pour the herb marinade over the tomatoes, screw on the lid, and give the jar a good shake until every tomato is coated. You'll already start imagining all the ways you're going to use them!
Step 4: Let Time Work Its Magic
Now comes the hardest part-waiting! Refrigerate the tomatoes for at least three days, giving the jar a gentle shake once each day so the marinade continues to coat every piece. I know it's tempting to sneak a bite early (I've definitely caught family members doing exactly that), but trust me, they're worth the wait.
Step 5: Ready to Enjoy
After three days, you'll have a jar of sweet, tangy tomatoes ready to brighten almost any meal. Spoon them over avocado toast, toss them into my Summer Orzo Salad, pile them onto sandwiches, or set them out with cheese and crackers for an easy appetizer. Once you have a jar in the refrigerator, you'll find yourself reaching for it all week long.
Pam's Tips for the Best Marinated Cherry Tomatoes
These are the little things I've learned after making this recipe year after year. They're simple tips, but they make all the difference.
- Don't waste the marinade! Spoon it over roasted vegetables, stir it into warm orzo, drizzle it on grilled chicken, or use it as the base for a quick vinaigrette. It's too good to throw away.
- Wait the full three days. I know it's hard-I still sneak a taste early! But after three days, the tomatoes have soaked up all that garlicky, herby goodness, and the flavor is worth the wait.
- Buy the sweetest tomatoes you can find. This recipe lets the tomatoes shine, so ripe cherry tomatoes from the farmers market or your grocery store will give you the best results.
- Shake the jar once a day. A quick shake keeps the thick herb marinade coating every tomato as the flavors develop.
- Use a wide-mouth jar. It's much easier to pack the tomatoes, shake the marinade, and scoop them out when you're ready to enjoy them.
- Refresh the jar once or twice. As you use the tomatoes, add a handful of fresh cherry tomatoes to soak up the remaining marinade. It's a great way to stretch the batch.
- Know when it's time for a new batch. After about two weeks, the tomatoes release enough juice to thin the marinade. It still tastes good, but the bold flavor starts to fade-and that's my excuse to make another jar.
Ways to Use Marinated Cherry Tomatoes
Once you have a jar of these marinated tomatoes in your refrigerator, you'll be surprised how often you reach for them. They're an easy way to add bright, fresh flavor to everyday meals, and they make even the simplest dishes feel a little special.
- Save every drop of the marinade. When the tomatoes are gone, drizzle the remaining marinade over roasted vegetables, toss it with greens, or stir it into warm pasta. It's far too delicious to pour down the drain!
One Jar, Oh So Many Meals
- Pile them onto avocado toast. My favorite way to enjoy them! Spoon the tomatoes over smashed avocado, top with a perfectly poached egg, and let that flavorful marinade soak into the toast. Be sure to try my Avocado Toast with Marinated Tomatoes and Poached Egg recipe.
- Toss them into my Summer Orzo Salad. The tomatoes and a few spoonfuls of the marinade become part of the dressing, adding incredible flavor to orzo, roasted eggplant, feta, basil, and toasted pine nuts.
- Build an easy appetizer. Spoon the tomatoes into a small bowl and serve them with creamy cheeses, warm naan, crackers, olives, or toasted sourdough for effortless entertaining.
- Brighten sandwiches and wraps. They're delicious tucked into turkey sandwiches, grilled cheese, burgers, or wraps in place of ordinary sliced tomatoes.
- Top grilled meats and seafood. Spoon them over grilled chicken, steak, salmon, or shrimp for an instant burst of fresh summer flavor.
- Stir them into pasta, grain bowls, or salads. The tomatoes and their marinade add color, freshness, and just the right amount of tang to almost any bowl meal.
- Enjoy them with breakfast. Add them to scrambled eggs, omelets, cottage cheese, or serve them alongside toast for a simple breakfast with lots of flavor.
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Related
Looking for other more condiment small batch recipes like this? Try these:
Marinated Tomatoes Recipe
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Equipment
Ingredients
- 1 pound cherry tomatoes , quartered, or small red tomatoes (such as Campari or Pearl), halved and then each half cut into quarters
- ½ green bell pepper ,seeded and roughly chopped
- ½ medium fresh jalapeño chile , ribs and seeds removed
- 2 garlic cloves
- ¾ cup chopped mixed fresh herbs , such as ¼ cup dill, ¼ cup flat-leaf parsley, and ¼ cup cilantro
- 2 tablespoons olive oil
- 3 tablespoons distilled white vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Instructions
- Start 3 days before: Pack the tomatoes into a clean, wide-mouthed 2-quart glass jar with a tight-fitting lid.
- Make the marinade: In a food processor or the beaker of an immersion blender, combine the bell pepper, jalapeño, garlic, herbs, olive oil, vinegar, sugar, and salt. Pulse until a thick, slightly chunky mixture forms, about 30 seconds or 10-15 pulses.
- Pour the marinade over the tomatoes. Screw the lid onto the jar and give it a good shake to coat the tomatoes evenly.
- Refrigerate: Let the tomatoes marinate for at least 3 days before serving. They will keep in the refrigerator for up to 3 weeks. Over time, the acidity will brighten, and the flavors will deepen, developing a lightly fermented tang.
- Enjoy these sweet and spicy tomatoes as a topping for toast, tucked into sandwiches, or straight from the jar with a fork!
Notes
- Give the tomatoes time. They need at least 3 days in the refrigerator for the herbs, garlic, and vinegar to work their magic. Trust me-the wait is worth it!
- Store in the refrigerator. These are refrigerator marinated tomatoes, not a canning recipe. They'll keep for about 3 weeks, although I think they're at their best during the first 2 weeks.
- Refresh the batch. As you use the tomatoes, add a handful of fresh cherry tomatoes to the jar to soak up the remaining marinade. After about 2 weeks, the tomatoes release enough juice that the marinade begins to lose its bold flavor, and it's time to start a fresh batch.
- One jar, three easy meals. I almost always have a jar of these marinated tomatoes in my refrigerator because they make meal planning so easy. Try them on Avocado Toast with Marinated Tomatoes and Poached Egg for breakfast, toss them into my Summer Orzo Salad for lunch, or spoon them into a bowl with cheese, warm naan, and crackers for an effortless appetizer.
- Don't waste the marinade. Once the tomatoes are gone, drizzle the remaining herb marinade over roasted vegetables, grilled chicken or fish, pasta, or a simple green salad. Every last drop is full of flavor.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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