These marinated cherry tomatoes soak in a zesty mix of dill, parsley, garlic, sweet red pepper and a hint of jalapeno, and they are even better the next day. Fresh tomatoes soften slightly as the dressing seeps in, so each bite is juicy, tangy and a little sweet.
There is no cooking at all, only about 15 minutes of chopping and a night in the refrigerator. Serve them as a side dish, over salads and pasta, or on a platter with bread, and watch the bowl empty fast.
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Why This Marinated Cherry Tomatoes Recipe Works
A small cut on the bottom of each tomato lets the dressing slip inside, so the flavor reaches the center instead of just coating the skin. Sugar, salt and vinegar balance each other, and the oil carries the garlic and herbs through every tomato.
Because the recipe uses ripe cherry tomatoes and fresh herbs, it tastes like summer all year long. These marinated cherry tomatoes are also an ideal make ahead dish for parties, since the flavor improves overnight.
Ingredients for Marinated Cherry Tomatoes
- 3 pints cherry tomatoes, about 2 1/2 pounds
- 1 medium red bell pepper, finely chopped
- 6 cloves garlic, finely minced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- 1/2 tablespoon red jalapeno pepper, finely minced
- 1/8 teaspoon black pepper
- 3 1/2 tablespoons cane sugar
- 1 1/2 teaspoons sea salt
- 3 tablespoons white distilled vinegar
- 6 tablespoons sunflower oil
- 2 tablespoons water
Cherry tomatoes. Choose ripe, firm tomatoes of similar size so they marinate evenly. A mix of colors looks beautiful on the table.
Fresh dill and parsley. Fresh herbs give the marinade its bright flavor. Dried herbs are not a good substitute here, so use fresh if possible.
Garlic. Six cloves give a bold garlic flavor. Mince them finely so they spread evenly through the marinade.
Red jalapeno. It adds a gentle heat. Use a Fresno pepper, or leave it out for a mild version.
Vinegar, sugar and salt. Together they balance acidity, sweetness and seasoning. Taste the marinade before pouring it over the tomatoes and adjust.
Sunflower oil. It carries the flavors and coats the tomatoes. Olive oil also works, but it gives a stronger taste.
How to Make Marinated Cherry Tomatoes
1. Chop the aromatics. Finely chop the red bell pepper, garlic, dill, parsley and jalapeno so they are in small pieces that cling to the tomatoes.
2. Make the marinade. In a large bowl, whisk the chopped ingredients with the black pepper, sugar, salt, vinegar, oil and water until the sugar and salt dissolve.
3. Score the tomatoes. Use a small paring knife to cut a shallow cross on the bottom of each cherry tomato, just through the skin.
4. Combine. Add the scored tomatoes to the marinade and toss gently until every tomato is coated.
5. Marinate. Cover the bowl and refrigerate for at least 12 hours, stirring once or twice, until the tomatoes look glossy and have absorbed the flavors.
6. Serve. Spoon the tomatoes into a serving dish with some of the marinade and serve cold or at cool room temperature.
How to Serve Marinated Cherry Tomatoes
Serve the tomatoes as a side dish, spooned over salads, pasta or grilled chicken, or on a platter with crackers and bread. They pair nicely with tuscan chicken with cherry tomatoes and tuscan chicken skillet with sun dried tomatoes. On a mezze board, they sit well beside creamy dill pickle hummus and quick mediterranean hummus. Drizzle a little of the marinade on top for extra flavor.
How to Store and Reheat Marinated Cherry Tomatoes
Because the marinade contains fresh garlic in oil, keep the tomatoes in the refrigerator the whole time and do not leave them out for more than 2 hours. Stored in a covered container, they keep for 3 to 4 days, which matches the guidance from the University of Minnesota Extension on refrigerated leftovers. The tomatoes soften as they sit, so they taste great in the first couple of days.
Tips and Variations for Marinated Cherry Tomatoes
Score gently. Cut only through the skin. Cutting too deep makes the tomatoes fall apart in the marinade.
Choose ripe tomatoes. Ripe, sweet tomatoes give the ideal flavor, and underripe ones stay firm and acidic.
Chop the herbs finely. Small pieces cling to the tomatoes, so each bite is full of flavor.
Marinate for the full time. At least 12 hours lets the dressing reach the center of each tomato, so do not rush it.
Stir gently. Use a spoon or rubber spatula and fold the tomatoes slowly so they stay whole.
Keep it cold. Because the marinade contains fresh garlic in oil, refrigerate the tomatoes the whole time and serve them chilled.
Serve with bread. The leftover marinade is flavorful on crusty bread or tossed with hot pasta.
Adjust the sweetness. Add a little more sugar if your tomatoes are on the tart side, or a splash more vinegar if they are very sweet.
Frequently Asked Questions About Marinated Cherry Tomatoes
How long should I marinate marinated cherry tomatoes?
Marinate them for at least 12 hours in the refrigerator. The flavor is even better after a full day.
Can I make marinated cherry tomatoes without scoring them?
Yes, but the marinade will mostly coat the skin. Scoring lets the flavor soak into the tomatoes.
How long do marinated cherry tomatoes last in the refrigerator?
They keep for 3 to 4 days in a covered container, and they taste great in the first couple of days.
Can I use dried herbs for marinated cherry tomatoes?
Fresh dill and parsley make the ideal marinade. Dried herbs have a flatter flavor, so use them only if fresh herbs are not available.
What can I serve with these tomatoes?
Serve them as a side, over salads or pasta, or with crusty bread and cheese on an appetizer platter.
Zesty Marinated Cherry Tomatoes
Equipment
- Large mixing bowl
- paring knife
- Whisk
Ingredients
Main Ingredients
- 3 pints cherry tomatoes about 2 1/2 pounds
- 1 medium red bell pepper finely chopped
- 6 cloves garlic finely minced
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh parsley finely chopped
- ½ tbsp red jalapeno pepper finely minced
- ⅛ tsp black pepper
- 3 ½ tbsp cane sugar
- 1 ½ tsp sea salt
- 3 tbsp white distilled vinegar
- 6 tbsp sunflower oil
- 2 tbsp water
Instructions
Cooking
- Chop. Finely chop the bell pepper, garlic, herbs and jalapeno.
- Whisk. Whisk the chopped ingredients with the pepper, sugar, salt, vinegar, oil and water.
- Score. Cut a shallow cross on the bottom of each tomato.
- Toss. Add the tomatoes to the marinade and toss gently.
- Marinate. Cover and refrigerate for at least 12 hours until glossy.
