If you’re looking for a vibrant, fresh, and utterly delicious way to elevate your tomatoes, this Marinated Tomatoes Recipe is exactly what your kitchen needs. Imagine tender, firm Roma tomatoes soaked in a beautifully zesty blend of herbs, garlic, and a hint of sweetness, transforming every bite into an explosion of flavors. It’s a no-cook recipe that’s simple, refreshing, and dressed to impress, perfect for summer gatherings or any time you want to light up the table with something truly special.
Ingredients You’ll Need
This Marinated Tomatoes Recipe relies on a handful of straightforward ingredients, each playing a crucial role in building bright flavors and a perfect balance between freshness and depth. Every component, from the herbs to the ketchup base, adds a unique touch that complements the natural sweetness of the tomatoes.
- 6 lbs Roma tomatoes: Choose firm tomatoes for the best texture that holds up in the marinade.
- 1 liter water: Used for blanching the tomatoes and as the base for the marinade liquid.
- 28 oz ketchup: Adds a tangy, sweet, and savory depth with a smooth texture.
- 2 Tbsp kosher salt: Enhances flavor and helps the tomatoes stay firm.
- 2 Tbsp sugar: Balances acidity and brings out the natural sweetness of the tomatoes.
- 1 bunch dill: Offers a fresh, slightly citrusy herbal note.
- 1/3 bunch parsley: Adds bright, earthy freshness.
- 1/3 bunch cilantro: Gives a hint of zestiness and vibrant green color.
- 8-10 garlic cloves, peeled and finely chopped: Provides aromatic pungency without overpowering the other flavors.
How to Make Marinated Tomatoes Recipe
Step 1: Blanch the Tomatoes
Start by boiling a large pot of water. Rinse your Roma tomatoes thoroughly, then place them in a large pot or deep bowl. Pour the boiling water over the tomatoes to gently soften their skins. To keep the tomatoes submerged, place a plate over the top and let them soak for 2-3 minutes. This quick blanching makes peeling easier while keeping the tomatoes intact. Once done, drain and reserve 1 liter of this water, allowing it to cool for the marinade.
Step 2: Peel and Quarter
Using a small paring knife, carefully remove the skins from each tomato. The blanching should have loosened them just right, making this step quick and satisfying. Now, quarter the peeled tomatoes and transfer them to a deep bowl where they’ll soon soak up all those amazing flavors.
Step 3: Prepare the Marinade
In the reserved warm (not hot) water, stir in the ketchup, kosher salt, and sugar until everything is fully dissolved. Chop the dill, parsley, and cilantro finely, then add to the mixture along with the chopped garlic. This marinade will be your magic potion that infuses the tomatoes with bright, herbal, tangy, and slightly sweet layers.
Step 4: Marinate and Refrigerate
Pour the marinade evenly over the quartered tomatoes, making sure each piece is completely soaked. Gently jiggle the bowl to help distribute the marinade without stirring aggressively — the goal is to keep the tomatoes firm and intact. Cover the bowl and refrigerate for at least 4 hours, though overnight is even better to deepen the flavors.
How to Serve Marinated Tomatoes Recipe
Garnishes
To make this dish really pop on the table, consider sprinkling some freshly chopped herbs, like extra dill or parsley, just before serving. A drizzle of good olive oil or a few cracked black peppercorns can add a lovely finishing touch that invites people to dig in.
Side Dishes
Marinated tomatoes pair beautifully with crusty bread, allowing you to soak up every last drop of that flavorful marinade. They also shine next to grilled meats, fresh mozzarella, or a simple green salad for a refreshing, balanced meal.
Creative Ways to Present
Want to impress your guests? Serve the marinated tomatoes in small individual jars or over a bed of fluffy couscous or quinoa. These tomatoes also make a fantastic topping for bruschetta or as a vibrant side in tapas spreads. The bright colors and bold flavors give you endless creative options!
Make Ahead and Storage
Storing Leftovers
Pop any leftover marinated tomatoes into an airtight container and keep them refrigerated. They will stay fresh and flavorful for up to 3-4 days, making them a fantastic prep-ahead option for busy weeknights or unexpected guests.
Freezing
Freezing is not recommended for this Marinated Tomatoes Recipe because the texture of tomatoes changes drastically when frozen and thawed. To enjoy the best flavor and appearance, it’s best to consume them fresh within a few days.
Reheating
This dish is meant to be served cold or at room temperature to highlight the fresh ingredients and crisp texture. Avoid reheating; instead, just let refrigerated leftovers sit out for 10-15 minutes before serving to bring out the flavors.
FAQs
Can I use other types of tomatoes for this recipe?
Absolutely! While Roma tomatoes are preferred for their firmness, you can use other firm varieties like vine-ripened or cherry tomatoes. Just be mindful that softer tomatoes might become mushy faster in the marinade.
How long can I marinate the tomatoes?
Marinating for at least 4 hours is essential to achieve great flavor, but overnight is ideal to let the herbs and garlic fully infuse the tomatoes. Beyond 24 hours, the tomatoes may start to soften too much, so enjoy within a day or two.
Is ketchup necessary in this recipe?
Yes, the ketchup is key to providing a sweet and tangy base that elevates the flavor profile. It balances the acidity of tomatoes and complements the herbs beautifully, making this recipe uniquely delicious.
Can I adjust the herbs used in the marinade?
Definitely! Feel free to customize with your favorites. Basil, oregano, or even thyme would add lovely twists. Just keep the quantities balanced to maintain the harmony of flavors.
What if I don’t have kosher salt?
You can substitute with sea salt or table salt, but remember that volume varies—kosher salt flakes are larger and less dense. Use about half the amount if using table salt to avoid over-salting.
Final Thoughts
Trying out this Marinated Tomatoes Recipe is like inviting a burst of sunshine into your kitchen. It’s simple enough for everyday, yet special enough to share with friends and family. Once you experience the wonderful effects of this vibrant, herbaceous dish, it’ll quickly become a staple you reach for again and again. So go ahead, give it a whirl, and treat yourself to the delightful freshness these marinated tomatoes bring to every meal.
Print
Marinated Tomatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (includes refrigeration time)
- Yield: 12 servings (2 whole tomatoes per person)
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Marinated Tomatoes recipe features firm roma tomatoes soaked in a flavorful, herb-infused ketchup marinade. The tomatoes are lightly blanched to remove skins, then drenched in a tangy mixture of ketchup, garlic, fresh herbs, and a balanced salt-sugar brine, resulting in a refreshing, vibrant side dish perfect for gatherings or as a complement to grilled meals.
Ingredients
Tomatoes
- 6 lbs roma tomatoes (firm)
Marinade
- 1 liter water (for blanching and marinade)
- 28 oz ketchup
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 1 bunch fresh dill, chopped
- 1/3 bunch fresh parsley, chopped
- 1/3 bunch fresh cilantro, chopped
- 8–10 garlic cloves, peeled and finely chopped (not pressed)
Instructions
- Blanch Tomatoes: Boil a large pot of water. Rinse the roma tomatoes thoroughly. Place them in a large pot or bowl, then pour the boiling water over the tomatoes to submerge them completely. Place a plate on top to keep them underwater and let them sit for 2-3 minutes to loosen the skins. Drain the tomatoes carefully, reserving 1 liter of the hot water for later use, then allow the water to cool to warm.
- Peel and Quarter Tomatoes: Using a small paring knife, carefully remove the skins from the tomatoes now that they are softened. Slice each tomato into quarters and place them into a deep mixing bowl, ensuring enough space for marinating.
- Prepare Marinade: Take the reserved 1 liter of warm water (should be warm but not hot to preserve flavors) and stir in 28 oz ketchup, 2 tablespoons kosher salt, 2 tablespoons sugar, along with the chopped fresh dill, parsley, cilantro, and finely chopped garlic cloves. Mix until the salt and sugar are dissolved and ingredients evenly incorporated.
- Marinate Tomatoes: Pour the marinade over the quartered tomatoes in the deep bowl, making sure all tomatoes are completely submerged. Gently jiggle the bowl to distribute the marinade evenly, avoiding stirring as this can break down the tomato pieces and affect firmness. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to let flavors meld before serving.
Notes
- Use firm roma tomatoes to maintain texture during marinating and to hold up well without becoming mushy.
- Make sure the water used in the marinade is warm, not hot, to avoid cooking the herbs or garlic, which could alter flavors.
- Do not stir the tomatoes vigorously when mixing with marinade to keep the tomato quarters intact and firm.
- This recipe is great to prepare a day ahead for deeper flavor infusion.
- Can be served as a protein-free side dish or an appetizer with crusty bread.
