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Marinated tomatoes served in a clear bowl and displayed on a light blue cloth napkin.

Marinated Tomatoes

These marinated tomatoes make a fantastic side dish for summertime cook-outs and busy weeknights. In this recipe, plum tomatoes and paper-thin sliced onions are marinated in a balsamic vinegar dressing.
Course Side Dish
Cuisine American
Keyword balsamic tomatoes, tomato salad
Prep Time 20 minutes
Refrigerate 1 hour
Total Time 20 minutes
Servings 6
Calories 74kcal


  • pounds Plum Tomatoes about 6 good sized tomatoes, cut into bite sized pieces
  • ¼ cup White Onions sliced paper thin
  • ¼ teaspoon Garlic grated of finely minced
  • ¼ cup Balsamic Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper


  • Add the tomatoes to a large bowl.
  • Add the sliced onions to the bowl with the tomatoes.

Make the balsamic vinegar marinade

  • Add the grated garlic, balsamic vinegar, olive oil, salt, oregano and black pepper to a small jar or other container with a tight fitting lid.
  • Cover the jar and shake vigorously until the balsamic marinade is well combined.
  • Pour the dressing over the tomatoes and onions. Toss everything together gently until all of the ingredients are coated and combined.
  • Cover the bowl with plastic wrap (or a lid) and allow the tomatoes to marinate in the refrigerator for at least one hour, and up to overnight.
  • Taste the tomatoes and add salt, if desired.


Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Sodium: 396mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 0.5mg