Marinated Tomatoes Recipe
Keep a jar of these small batch marinated cherry tomatoes in your refrigerator for easy meals. Fresh herbs, garlic and jalapeño make every bite irresistible.
Servings: 2 cups
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.