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Marinated Tomatoes


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1 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon sugar

1 teaspoon salt

Freshly ground black pepper

3 green onions, Sliced

1/4 cup chopped parsley

18 whole basil leaves

2 cloves garlic, minced finely

2 pounds tomatoes, cut into quarters (if big) or halves (if small)


Combine all ingredients, except tomatoes, in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too–pretty!

Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

It’s an easy make-ahead summer barbeque side dish, and just begging for a crusty baguette to sop up all those garlicky, tomatoey olive oil juices.

As soon as I saw this recipe on Pioneer Woman, I knew that I had to make it with the beautiful heirloom tomatoes we sell. I cut back on the sugar in the original recipe, as the heirloom tomatoes and local greenhouse tomatoes are much sweeter than ordinary grocery store tomatoes, and I also substituted olive oil for the canola oil. The result was just as beautiful as Pioneer Woman’s sister-in-law’s and I’m sure they are just as delicious! Enjoy these all summer long.


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#sidedishes #appetizers #tomatoes #summer

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