Marinated Tomatoes – Barefeet in the Kitchen


Perfectly bite-size Marinated Tomatoes are seasoned with a combination of oil, vinegar, and spices along with just the right amount of sweetness.

I’ve always liked tomatoes, but these tomatoes are irresistible!

Marinated Tomatoes

I’m feeling very Mary Poppins over here as I realize that just a spoonful of sugar has transformed my much-loved tomatoes into something altogether different!

I made these marinated tomatoes for the first time 11 years ago the day after Ree posted them. This recipe is adapted from and with thanks to Missy via The Pioneer Woman.

Marinated Tomatoes

I am sold on this flavor combination. I couldn’t stay out of them all afternoon as they were marinating on the counter and in the refrigerator.

I kept telling myself I needed to stir them to make sure they were marinating just right. Somehow that wound up in a taste or two each time. Consider yourself warned, these are addicting.

Bite-Size Marinated Tomatoes

Marinated Tomatoes Recipe

  1. Place the halved tomatoes in a large mixing bowl and sprinkle with sugar, salt, pepper, parsley, basil, and thyme. Add the oil, vinegar, and garlic.
  2. Toss well and then allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. The tomatoes will create their own amazing marinade as they rest.
Marinated Tomatoes with oil, vinegar, and a sprinkling of sugar and spices.

These tomatoes are so delicious. I am already thinking about what I might do with the leftovers tomorrow. There is no way I’m letting all of these juices go to waste!

Updated to add that I now use these tomatoes to make this pasta and both of these salads.

Try marinated tomatoes on your next Grilled Cheese or Tortilla Pizza for a whole new flavor you’re certain to love.

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Servings: 12 servings

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  • Place the halved tomatoes in a large mixing bowl and sprinkle with sugar, salt, pepper, parsley, basil, and thyme. Add the oil, vinegar, and garlic.

  • Toss well and then allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. The tomatoes will create their own amazing marinade as they rest.

I’ve used campari, cherry, grape, and sunburst tomatoes with success. This recipe will work nicely with whatever tomatoes you happen to have on hand.

Calories: 105kcal · Carbohydrates: 6g · Protein: 1g · Fat: 9g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Sodium: 199mg · Potassium: 192mg · Fiber: 1g · Sugar: 4g · Vitamin A: 753IU · Vitamin C: 12mg · Calcium: 12mg · Iron: 1mg

{originally published 7/20/11 – recipe notes and photos updated 6/1/22}

Marinated Tomatoes


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