Key Ingredients

• Cherry or grape tomatoes: Really, you can use any tomatoes you like, but I prefer to use small to medium sized grape or cherry tomatoes because they have the most intense tomato flavor.
• Garlic: A simple touch of garlic adds a flavorful intensity that balances the acidity of the tomatoes. I recommend grating it or using a garlic press so it distributes evenly and infuses each bite without large, overwhelming chunks.
• Fresh herbs. I made this recipe with basil, mint, parsley or a combination of the three.
• Dried Greek Oregano adds a peppery and lemony note.
• extra virgin olive oilis the backbone of the tomato marinade. It is essential to use a good quality extra virgin olive oil here as the flavor really comes through.
• White wine vinegar. A simple touch of vinegar brightens everything up and enhances the sweetness of the tomatoes.

How to make pickled tomatoes

• Season the tomatoes. Place 3 cups halved cherry or grape tomatoes in a mixing bowl. Add 1 large clove of finely grated garlic, along with a large pinch of kosher salt (about 3/4 teaspoon), 2 tablespoons chopped fresh herbs, 1/2 teaspoon dried Greek oregano, a generous drizzle of olive oil (about 3 tablespoons), and 2 teaspoons white wine vinegar. Mix with a spoon to combine.
• Marinate the tomatoes. Let the tomatoes marinate at room temperature for up to 1 hour or cover and marinate in the refrigerator for up to 24 hours. Take them out of the refrigerator about half an hour before serving.

Customize this recipe

• Change the herbs. I most often make these marinated tomatoes with a combination of fresh basil, mint, and parsley, but this recipe is forgiving, so use whatever you like. Any fresh herbs, including tarragon, coriander and chervil, are also great here.
• Add a little heat. A pinch of crushed red pepper flakes mixed with the herbs gives these tomatoes a nice heat. A pinch of Aleppo pepper adds a pleasantly fruity heat.
• Make it creamy. Add cubed or crumbled feta for added richness and tang. The jumpsuit is one of my favorites!
• Add something salty. Drained olives or capers are both delicious additions to these marinated tomatoes, but if you add them, be careful not to add too much salt to the marinade itself!
• Add the citrus fruits. Use a vegetable peeler to add a large strip of lemon or orange zest to the marinade. The citrus flavor pairs well with tomatoes.
• Replace the vinegar. No white wine vinegar? Fresh lemon juice or red wine vinegar works wonderfully here. Balsamic vinegar is also great with tomatoes, adding even more fruity flavor.
• Add protein and fiber: To turn this recipe into a meal, I add a can of drained and rinsed chickpeas or cannellini beans.

What to do with pickled tomatoes

These marinated tomatoes are very versatile, so much so that I end up using them as a garnish, side dish, or sauce.

They’re wonderful spooned over grilled fish or chicken breasts, piled on slices of crispy, toasted baguette for a quick bruschetta, or tossed with fresh pasta for an easy summer dinner. They also pair wonderfully with a cheese platter.

If I’m having friends over and want to make a perfect summer spread, I serve them with salmon crudo or shrimp fritters, and some crunchy raw vegetables with whipped feta.

Add a little chilled white wine or rosé lemonade and you have an easy spread for a lovely summer evening.