Tasty Marinated Tomatoes Recipe
Tasty Marinated Tomatoes Recipe photo by Taste of Home

Tasty Marinated Tomatoes Recipe

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My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. —Myrtle Matthews, Marietta, Georgia
TOTAL TIME: Prep: 10 min. + marinating
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating
MAKES: 8 servings


  • 3 large fresh tomatoes, thickly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 garlic clove, minced
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil

Nutritional Facts

Diabetic Exchanges: One serving (without salt) equals 1/2 vegetable 2 fat; also, 91 calories, 6 mg sodium, 0 mg cholesterol, 3 gm carbohydrate, 1 gm protein, 9 gm fat.


  1. Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours. Yield: 8 servings.
Originally published as Marinated Tomatoes in Country June/July 1991, p47

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Reviewed May. 18, 2014

"really nice recipe. I tried it today only and loved it."

Reviewed Sep. 17, 2013

"I prepared this recipe 9/16/13 for a recipe challenge. I made the following adjustments: I used one can of UNDRAINED Italian diced tomatoes, 1/3 cup olive oil, 1/2 cup red or white wine vinegar, (I had WHITE wine vinegar available), 1 tsp. salt, 1/4 tsp. pepper, one WHOLE garlic clove, minced, 1/2 red onion, finely chopped, 1 tsp. Italian seasoning and 1 tsp. dried parsley flakes. I didn't use basil! didn't have regular tomatoes on hand, so I figured that I'd substitute the Italian diced tomatoes. I used 1 quart sized casserole dish with a lid, combined the dressing ingredients, seasonings, chopped onionand minced garlic clove and used a jar with a tight-fitting lid. I shook the dressing and poured it over the tomatoes and then covered the casserole dish with a lid. I allowed the tomatoes to marinate overnight in the refrigerator and this morning, 9/17/13, I tasted it.The tomatoes came out tangy and quite tasty, too! Thank you, Myrtle Matthews, for sharing this recipe! It's quick and so easy and it's a tasty recipe to use, too! Dawn E. Lowenstein"

Reviewed Feb. 15, 2012

"Easy recipe and a big hit for all ages! Will make this often"

Reviewed Aug. 29, 2010

"This is a great recipe for tomatoes from the garden. The dressing is mild, fresh and perfectly seasoned. I used canola oil for a lighter flavor."

Reviewed Mar. 21, 2008

"Okay.... you must try this this summer with extra ripe tomatoes, dice them up, add the juices that they drip out with the rest of the dressing, then toss together with rice noodles.... alllow to chill!! If the tomatoes are a bit acidy, add a tablespoon of sugar and you can add a splash of your blood mary mix or V8 juice if too dry. Pairs very good with a steak hot off the grill!"

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