Marinated Cherry Tomatoes

5 from 5 votes

This post may contain affiliate links. Please read our disclosure policy.

From salads to pasta to bruschetta, there are so many things you can do with these simple marinated cherry tomatoes with garlic, fresh herbs and onions.

Marinated Cherry Tomatoes

In the last week or so I’ve really been soaking up summer. That involves spending more time outside picnicking, going on walks in the neighborhood and tending to our garden.

This year we decided to keep things small in our container garden. We have 3 Earthbox self-watering containers. If you’ve never had a vegetable garden before and feel intimidated, these are the way to go. That’s because you can’t mess up watering. There’s no guessing if you have under or over-watered.

One of our containers is overflowing with flowers and the others have tomatoes. The other day I spotted a few of the cherry tomatoes on a tall plant turning red.

Now I am already thinking ahead to picking tomatoes off the vine and eating them. Maybe in a week or so those first ones will be ready.

Marinated Cherry Tomatoes

Tomatoes: Roasted vs. Raw

As antsy as I am for all my tomatoes to be ripe, I know I will end up with too many at once. As if that’s a problem, right?

I don’t always want to slow roast tomatoes or do the quicker version with my 30-minute roasted tomatoes.

Sometimes I go ahead and leave them raw.  It is so easy to make marinated tomatoes. It takes minutes to stir everything together.

The tough part is waiting for the flavors to develop. That’s the point of marinating anything. You have to be patient, and sometimes that’s hard.

Of course I will never stop making roasted cherry tomatoes, even in the heat of summer, because I love eating them every way possible.

The Ingredients

This is what you need for this cherry tomato recipe:

  • Cherry Tomatoes: Since this recipe is so simple, it’s important that you use the best cherry tomatoes you can find. This is the time to head to a farmer’s market during peak tomato season.
  • Garlic: It is amazing how 2 minced garlic cloves add lots of flavor to the marinade.
  • Onions: Red onions are my first pick, but any color onions will work. Make sure to chop them finely, so you don’t bite into a chunk of onion. This dish is all about the tomatoes!
  • Red wine vinegar: For acid, I whisk in red wine vinegar. If you are looking for a stronger vinegar flavor, reach for balsamic vinegar.
  • Olive oil: I always use extra virgin olive oil when I am making any vinaigrette.
  • Chives & parsley: Never one to skip on fresh herbs, I like both chives and parsley for the tomatoes.
  • Salt & pepper: The final touch to the marinade is seasoning with salt and pepper.
Whisking together marinade

How To Make Marinated Cherry Tomatoes

Marinating tomatoes is not difficult. It will probably take you longer to prep the tomatoes by cutting them in half and chopping the onions and herbs.

For the marinade, I whisk together minced garlic, onions, red wine vinegar, olive oil, chives, parsley, salt and pepper in a large bowl.

Then I add the tomatoes, stirring them around to make sure they are well coated.

I like to give the tomatoes an hour or 2 to marinate. You can do this at room temperature. If you want the tomatoes to marinate longer, put them in the fridge.

Stirring cherry tomatoes in marinade

How To Serve Marinated Tomatoes

What’s so great about these marinated cherry tomatoes besides how simple they are to make, is that you can serve them in all sorts of different ways. Even with a single batch:

  • With or without greens, you can eat the tomatoes as a salad. If you want, you can add torn fresh mozzarella or crumbled feta.
  • Make a pot of pasta, drain it and rinse the noodles in cold water. Then you can stir in the tomatoes and their juices for cherry tomato pasta salad. I like to also add grated Parmesan cheese or pecorino and fresh basil.
  • Slice a baguette and spoon on the tomatoes for bruschetta. Add a step by toasting the bread in the oven and rubbing it with a garlic clove for cherry tomato crostini.
  • Stir the marinated tomatoes into cooked grains like quinoa, farro or barley for a side dish.
  • Top grilled fish or chicken breasts with these fresh tomatoes.
  • Spoon them on top of avocado toast.
  • Make a cucumber and cherry tomato salad. You can even add crumbled feta.
Marinated Cherry Tomatoes


Store the leftover tomatoes in an airtight container in the refrigerator up to 5 days. I like to let them sit on the counter at room temperature to lose some of that chill from the fridge.

More Fresh Tomato Recipes

Not in the mood to turn on the oven? Try these recipes with raw tomatoes:

Tomato Chili Mozzarella Salad
Fresh Corn Tomato Salad
Green Bean Tomato Olive Salad
Balsamic Tomato Peach Salad
Quinoa Taco Salad
Cornbread Panzanella Salad
Peach Tomato Salad
Caprese Salad
Heirloom Tomato Bruschetta Pasta Salad
Southwestern Pasta Salad

Want to save this recipe?
Enter your email below, and I’ll send it to your inbox. Plus enjoy recipes and cooking inspiration each week.
Please enable JavaScript in your browser to complete this form.

Marinated Cherry Tomatoes

5 from 5 votes
Prep: 5 minutes
Marinating: 1 hour
Total: 1 hour 5 minutes
Servings: 4 cups
From salads to pasta to bruschetta, there are so many things you can do with these simple marinated cherry tomatoes with garlic, fresh herbs and onions.


  • 2 garlic cloves minced
  • 1/4 cup finely chopped onions
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon minced chives
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound cherry tomatoes halved


  • In a large bowl, whisk together the garlic, onions, vinegar, olive oil, chives, parsley, salt and pepper.
  • Stir in the tomatoes. Let them marinate for 1-2 hours at room temperature. You can also marinate the tomatoes in the refrigerator for 12-24 hours. Just make sure to let them come to room temperature before serving.


Serving suggestions
  • Salad with or without greens
  • Bruschetta or crostini (spoon the tomatoes on fresh or toasted sliced baguette)
  • Pasta salad
  • Grains (stirred into cooked quinoa, farro or barley)
  • Topping for grilled fish or chicken
Store the tomatoes in an airtight container in the refrigerator up to 5 days.


Calories: 122kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 29mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Italian
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Ilove pasta, and I love tomatoes.
    The instructions are easy and the picture helps these that need to see it to save the image in their mind. Thank you

  2. 5 stars
    So, so good and so easy! We’ve had a bumper crop of cherry tomatoes this year, and I’ve made so many batches of these! We can’t stop eating them!