These marinated tomatoes are flavorful, refreshing and light making them a great side dish for barbecues and beach picnics. In this recipe, vine-ripened tomatoes, paper-thin onions, and fresh chopped parsley are marinated in a tangy balsamic vinegar dressing.
This is a quick and easy tomato salad that can be made ahead of time, actually it’s encouraged! Let the tomatoes marinate in the refrigerator for at least 2 hours. Perfect time to make this easy coleslaw, a simple three bean salad or hearty loaded potato salad with bacon and lots of cheese.
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- Tomatoes – We use vine ripened, red tomatoes. As long as they are ripe other varieties will work just as well with this marinade.
- Produce – White, yellow, or red onions, fresh garlic, and fresh chopped parsley.
- Oil – We prefer extra virgin olive oil for the tomato marinade.
- Vinegar – Balsamic vinegar is best but red wine vinegar is a close second choice for us.
- Seasoning – The balsamic marinade is simply seasoned with salt, black pepper, and Italian seasoning.
Add the grated garlic, balsamic vinegar, olive oil, salt, Italian seasoning, and black pepper to a jar or small bowl.
Stir vigorously with a small whisk or fork or cover the jar and shake vigorously until combined.
Choose tomatoes that are ripe, but not overripe.
Cut them into bite sized pieces.
Place the cut tomatoes in a large shallow dish or bowl. Arrange them in one layer.
Add the sliced onions and the parsley to the tomatoes.
Pour the marinade over the tomatoes.
Toss the mixture gently to combine the ingredients.
Cover the bowl with plastic wrap (or a lid) and allow them to marinate in the refrigerator for at least two hours. Then taste the tomatoes and add salt, if needed. As a reference, we did not add extra to ours.
Variations and substitutions
- Cheese pairs nicely with these. Add fresh shaved or grated parmesan cheese, fresh mozzarella, feta cheese, or ricotta, to the tomatoes once they are done.
- Balsamic vinegar is my go-to for these marinated tomatoes, but red wine vinegar makes a good substitute.
Serving and storing
Enjoy these Balsamic marinated tomatoes on their own or as a side dish to your favorite summer recipes. You can also use them to top your favorite pasta, top a piece of grilled chicken or a juicy pork chop to kick the flavor way up. Or, add a generous serving to a bed of fresh greens for an out-of-this-world salad.
Store them in an airtight container, in the refrigerator for up to 3 days.
- Large dish or shallow bowl – use a container large enough so that the tomatoes sit in one layer in the marinade.
- Small grater/zester – a microplane zester works well. If you don’t have one, then mince the garlic as fine as possible and press it down with the side of the knife to make a paste.
- Plastic wrap or lid – to cover the tomatoes.
- Silicone spatula – to gently toss the tomatoes so they don’t tear.
- Canning jars – convenient to make and store marinades, dressings, and sauces.
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- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 Large Garlic Clove grated or finely minced
- 1 teaspoon Salt
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1¼ -1½ pounds Ripe Tomatoes cut into bite sized pieces (4-5 medium tomatoes)
- ¼ cup White or Yellow Onions sliced paper thin
- 1 tablespoon Chopped Parsley plus extra for garnish – optional
Make the balsamic marinade
- Add the grated garlic, balsamic vinegar, olive oil, salt, Italian seasoning, and black pepper to a bowl, small jar, or other container with a tight-fitting lid.
- Stir vigorously with a small whisk or fork or cover the jar and shake vigorously until combined. Shake it well again before using.
Prepare the tomatoes
- Place the cut tomatoes in a large baking dish or large shallow bowl that is large enough to arrange them in one layer.
- Add the sliced onions and the parsley to the tomatoes.
- Pour the marinade over the tomatoes. Toss the mixture gently to combine the ingredients. Use a silicone/rubber spatula (if available) to prevent them from tearing.
- Cover the bowl with plastic wrap (or a lid) and allow the tomatoes to marinate in the refrigerator for at least two hours.
- Taste the tomatoes and add salt, if needed. As a reference, we did not add extra to ours.
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