Pickled tomatoes are my favorite summer dish that works as a side dish, topping, or dip; perfect for hot days when you don’t want to turn on the stove.
The simplest pickled cherry tomatoes
We’ve reached that wonderful part of summer when the cute and colorful little tomatoes at the market are super sweet and irresistibly rich, which means I’ve been making pickled tomatoes all summer long.
I use them as a quick topping for bruschetta or grilled fish, and they go perfectly with leftover pasta for a quick, tangy pasta salad. Set them aside with toothpicks and they will almost make a light sourdough starter! It’s easy, it enhances their natural flavor, and it’s even easier than making a salad.
I find that the fragrant little tomatoes, with just a little salt and olive oil, ooze enough juice that they practically cook themselves. Adding some garlic and fresh herbs adds complexity, while a splash of vinegar brings out the natural sweetness of the tomatoes.
Main ingredients
- Cherry or grape tomatoes: Really, you can use any tomatoes you like, but I prefer to use small to medium tomatoes or cherry tomatoes because they have the most intense tomato flavor.
- Garlic: Just a touch of garlic adds a spiciness that balances the acidity of the tomatoes. I recommend grating it or using a garlic press so that it is evenly distributed and saturates each piece without large, strong pieces.
- Fresh greens. I’ve made this recipe with basil, mint, parsley, or a combination of all three.
- Dried Greek oregano adds peppery, citrus notes.
- Extra virgin olive oilis the basis of tomato marinade. Here it is very important to use high-quality olive oil of the first press, because its aroma can really be felt.
- White wine vinegar. Just a touch of vinegar brightens everything and enhances the sweetness of the tomatoes.
How to cook pickled tomatoes
- Add tomatoes. Place 3 cups cherry tomatoes or grape tomatoes in a bowl. Add 1 large clove of garlic, finely grated, along with a generous pinch of kosher salt (about 3/4 teaspoon), 2 tablespoons of chopped fresh herbs, 1/2 teaspoon of dried oregano, a generous drizzle of olive oil (about 3 tablespoons), and 2 teaspoons of white wine vinegar. Stir with a spoon to combine.
- Marinate the tomatoes. Leave the tomatoes to marinate at room temperature for up to 1 hour, or cover and refrigerate for up to 24 hours. Take them out of the fridge about half an hour before serving.
Make this recipe your own
- Change the herbs. I usually make these pickled 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, cilantro, and chervil, are also great here.
- Add some heat. A pinch of crushed red pepper flakes added to the greens gives these tomatoes a nice kick. A dash of Aleppo pepper adds a nice fruity heat.
- Make it creamy. Add diced or crumbled feta for extra richness and flavor. The combination is one of my favorites!
- Add something salty. Dried olives or capers are wonderful additions to these marinated tomatoes, but if you add them, be careful not to add too much salt to the marinade itself!
- Add citrus. Use a vegetable peeler to add a wide strip of lemon or orange zest to the marinade. The citrus flavor goes well with tomatoes.
- Swap the vinegars. No white wine vinegar? Fresh lemon juice or red wine vinegar work great here. Balsamic vinegar also pairs well with tomatoes, adding even more fruity flavor.
- Add protein and fiber: To turn this recipe into a meal, I add a drained and rinsed can of chickpeas or cannellini beans.
What to do with pickled tomatoes
These pickled tomatoes are so versatile that I use them as a filling, side dish or dip.
They’re wonderful spooned over grilled fish or chicken breasts, spread over slices of crusty toasted baguette for a quick bruschetta, or added to fresh pasta for a light summer lunch. They also go great with a cheese board.
When I have friends over and I want to make the perfect summer snack, I pair them with salmon fritters or shrimp fritters and crispy crudités with whipped feta.
Add some chilled white wine or rosé lemonade and you have a light spread for a lovely summer evening.
How to store pickled cherry tomatoes
Tomatoes of any variety and refrigerators are not friends. Can I put leftover tomatoes in the fridge? Technically, yes. However, the texture is not the same. It is better to use it than to store it.
If that’s not an option and you have leftovers, keep them in the fridge, but to use them up, make a batch of pasta and toss them with warm pasta and extra virgin olive oil for a raw pasta sauce, rather than eating them like a cold tomato salad.
Try these recipes with tomatoes!
Salads
Light salad with cherry tomatoes
Salads
Heirloom Tomato Salad with Dukka and Mint
Salads
Tomato salad with feta and fresh herbs
Salads
Mediterranean salad with tomatoes and cucumbers
Marinated tomatoes
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Ingredients
- 3 cups cherry or grape tomatoes, bad ones
- 1 large clove of garlic finely grated
- 3/4 teaspoon Kosher salt
- 2 tablespoons chopped fresh basil, mint and/or parsley
- 1/2 teaspoon dried Greek oregano
- 3 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
Instruction
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Add tomatoes. Place the tomatoes in a bowl. Add the garlic, a large pinch of kosher salt (about 3/4 teaspoon), fresh herbs, Greek oregano, a generous drizzle of olive oil (about 3 tablespoons), and vinegar. Stir with a spoon to combine.
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Marinate the tomatoes. Leave the tomatoes to marinate at room temperature for up to 1 hour, or cover and refrigerate for up to 24 hours. Take them out of the fridge about half an hour before serving.
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil and oregano is used in this recipe.
Nutrition
Try our Greek Oregano!
This dried herb from Greece is lemony, fragrant and perfect for daily use.
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