Marinated Cherry Tomatoes Recipe

Marinated cherry tomatoes are one of those simple dishes that never go out of style. They’re budget-friendly, quick to prep, and bring loads of flavour with very little effort. Whether you're throwing a BBQ, putting together a mezze platter, or just want to jazz up your dinner, this little side dish always hits the spot.

The best part? You only need a handful of ingredients, and there’s no cooking involved—just chop, mix, and let the fridge do the rest.

What tomatoes work best?

For this recipe, marinated cherry tomatoes are definitely the way to go. These small, juicy gems are naturally sweet and have the perfect size and texture to soak up the marinade quickly. Their bite-sized shape also makes them easy to prep and serve—no slicing needed!

Want to make the dish look even more eye-catching? Use a mix of red, yellow, and dark purple cherry tomatoes for extra colour. Grape tomatoes also work well. If you only have larger tomatoes on hand, like plum tomatoes, just cut them into smaller chunks before marinating. The key is keeping the pieces small enough so they absorb the flavours fast.

Which vinegar to use for marinade?

The type of vinegar you choose can really change the taste of your marinated cherry tomatoes. I usually go with white distilled vinegar because it’s neutral and won’t compete with the tomato's natural sweetness. It adds tang without being too sharp.

If you’re in the mood for something different, balsamic vinegar adds a deeper, slightly sweet note that pairs beautifully with the tomatoes. Red or white wine vinegars are also great options, giving a light wine-like finish. Whichever one you choose, make sure it complements—not overpowers—the tomatoes.

What herbs are perfect for marinated cherry tomatoes?

Herbs bring the whole marinade together. I often go with fresh parsley for its bright, clean taste, but honestly, you can take this in many directions. Want an Italian feel? Fresh basil will give you that sweet, aromatic boost that pairs perfectly with tomatoes.

Craving more of a Mediterranean vibe? Go for dried or fresh oregano—it adds a warm and slightly peppery depth. Dill and whole black peppercorns are another classic combo, giving you a balanced and timeless flavour. And if you like a bit of heat, finely chopped fresh chili peppers can really wake things up. Herbs are what give this dish its personality, so feel free to mix and match based on what you love.

Instructions

Making marinated cherry tomatoes is incredibly easy. Here's how to do it in four simple steps:

1. Prep the tomatoes: Wash them thoroughly. Use a toothpick to poke each tomato a few times or make small shallow cross-cuts at the bottom—this helps them absorb the marinade faster.
2. Mix the ingredients: Add chopped garlic and parsley into a large container. Toss in the tomatoes. Drizzle with olive oil, pour in vinegar, and sprinkle with salt.
3. Shake and coat: Cover the container with a lid and give it a good shake (or stir everything well) so all the tomatoes are coated evenly.
4. Chill and marinate: Refrigerate for at least 3 hours, or leave them overnight for stronger flavour. Give them a quick mix before serving.

How to serve marinated cherry tomatoes?

One of the best things about marinated cherry tomatoes is how flexible they are. During summer, they’re amazing served next to grilled meats—they cut through the richness and add a fresh, juicy contrast. Planning a party or buffet? Skewer them on cocktail sticks and you’ve got an instant, no-fuss appetiser that disappears in minutes.

In colder months, they make a bright, tangy side to stews, roasts, and heavier meals. Want to try something unique? Serve them with simple boiled potatoes or baked potatoes, a shot of vodka, rye bread, and salted herring—this classic Eastern European combo is bold, hearty, and unforgettable!

And don’t forget: they’re a brilliant addition to leafy green salads, pasta dishes, and sandwich spreads. However you serve them, they’ll bring flavour, colour, and a bit of zing to your table.

5 Useful Tips for This Recipe:

• Use glass or plastic containers—avoid metal, as vinegar reacts with it.
• Want more kick? Add a small chopped chilli or a pinch of crushed red pepper.
• You can also add a few slices of red onion or shallot for extra flavour.
• If you’re out of fresh herbs, use dried—but reduce the quantity.
• They taste even better the next day, so feel free to prep ahead.

FAQ

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Marinated Cherry Tomatoes Recipe

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Vibrant and tangy marinated cherry tomatoes, made with garlic, parsley, and vinegar. Quick to prep, bursting with flavor, and perfect for any meal!

Prep Time 5 minutes

Additional Time 3 hours

Total Time 3 hours 5 minutes

Ingredients

• 1 kg cherry tomatoes (red or multicolor, your choice)
• 5-6 garlic cloves, roughly chopped or minced
• ½ bunch of fresh parsley, either flat-leaf or curly
• 2-3 tablespoon olive oil
• 2-3 tablespoon vinegar (distilled white vinegar works best; 5%, 8%, or 10% acidity is fine)
• 1 tablespoon salt

Instructions

Wash the tomatoes and either poke them a few times with a toothpick or make small cross-shaped cuts at the bottom without slicing through.

Chop the garlic and parsley, then add them to the tomatoes in a container. Pour in the olive oil, vinegar, and salt, then cover the container and shake well to coat everything evenly.

Place in the fridge to marinate for at least 3 hours or overnight for a deeper flavor.

Notes

1. Poke or cut tomatoes lightly to help them soak up flavours quicker.
2. Use glass or plastic containers—avoid metal, as vinegar reacts with it.
3. Mix red, yellow, and purple cherry tomatoes for a colourful presentation.
4. Want more kick? Add a small chopped chilli or a pinch of crushed red pepper.
5. Dill, basil, oregano, or thyme all work great—switch based on the vibe you want.
6. You can also add a few slices of red onion or shallot for extra flavour.
7. If you’re out of fresh herbs, use dried—but reduce the quantity.
8. They taste even better the next day, so feel free to prep ahead.
9. Store in the fridge in an airtight container for up to 4 days.
10. Leftover marinade? Use it as a salad dressing base—it’s too good to waste!