Marinated Tomatoes

Total Time:
4 hr 10 min
10 min
4 hr

6 to 8 servings

  • 3 tablespoons chopped fresh parsley leaves
  • 1 tablespoon sugar
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons seasoned salt
  • 1/2 teaspoon ground pepper
  • 3/4 teaspoon dried thyme
  • 3/4 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 2 to 3 green onions, chopped
  • 4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

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    These are so delicious and didn't last long at our home over Memorial Day Weekend. Will definately keep this recipe close at hand for all the summer cookouts and things. I put a few of the leftover smaller bits into some pasta and chopped some chicken, added a few olives and had an instant pasta salad with the marinade and the smaller bits of tomato, excellent ! ! ! Good recipe for any time of year. A keeper recipe and one I'll share with everyone. Delish
    I didn't have red wine vinegar (I hate when your pantry is empty of things you thought you had so I substituted 1/4 cup balsamic vinegar and 1/4 seasoned rice wine vinegar. I also added some cucumber (because it was in my fridge and some fresh cubed mozzarella. Turned out fabulous!
    Makes winter store tomatoes taste good. Added avocados & red onion.
    Wonderful Paula and it's the first recipe of yours I've ever made. I did use basil vs. parsley and real garlic vs. garlic salt but those are minor changes. Wonderful and healthy - I will definitely make it again.
    My sister brought me a bucket of fresh tomatoes from the garden so I needed to use them before they got to ripe. I wanted to do something other than make a sauce with them. I have to say that this recipe was a fantastic choice! The spices brought out the wonderfully fresh taste of the tomatoes and my whole family loved them! What a great way to get my kids to eat vegetables.
    Best ever ... especially if the tomatoes aren't all that "hot". I really enjoy the versatility of this recipe too.. It can be served in so many ways Mozzarella, over greens, croutons... you name it.. you got it! And, tons of compliments!
    Best tomatoes I ever had----bar none!
    Not a huge tomatoe fan, and this was very yummy. Still get great freshness from tomatoes, but marinade really enhances overall flavor! To my left overs the day after, I added some fresh mozzeralla like a play on Caprese salad - also very good!
    This was a very easy recipe!! I did make a few changes. I found the dressing too strong so instead of 1 tablespoon of sugar I added 4 teaspopons and included 1/4 cup of water to delute the strong taste of the vinegar in this dressing. I did not include the tyme. I did not use garlic salt as I found it added too much salt so I used garlic pwder instead. I marinated the tomatos for 5 hours in the refrigerator & found them excellent!!
    These were so easy to make and so delicious! They went perfectly with my corn fritters and black eyed peas. Yumm!
    Have made these for a few years. Enjoy all.
    We enjoyed this fresh recipe a whole lot. I marinated the tomatoes for over 3 hours on the counter. However, the red wine vinegar showed to be too strong for one of my guests and made her cough! Next time I will cut back on that and possibly add just a tad of sugar. Otherwise, it was enjoyed by all and I'll definitely make it again. Thanks, Paula
    After reading the comments, I decided to make the recipe. I have been making marinated tomatoes with bottled balsamic dressings. I like them better than this recipe. With all the salt in the recipe, what is the sodium count in it? I don't know about the bottled dressings, but maybe less salt is used in them. I also add fresh chopped garlic instead of more salt.
    We follow the directions exactly as it is and add in red onions and cucumbers. Very good on a warm day!!
    I've never experienced tomatoes like this and it was great, a little tangy though. It made me pucker up quite a few times, but it's a great dish. Thanks Paual!
    Super easy prep, delicious results! Marinated overnight in the fridge and they were perfect. My husband enjoyed the tomatoes on crusty toasted bread.
    Great recipe. A really nice way to use the tomatoes in my garden. I also cooked some pasta shells and added it to the mixtuer. It made a Great pasta saled!! Everyone just loved it.
    I didnt have fresh parsley on hand so I used dry parsley and I forgot to add the seasond salt. I did add some Accent and some celery salt to the mixture.
    It turned out so well that this is the recipe I will stick with.
    Probably the best recipe I have received from Food Network. Period!
    This marinade is perfect! I used garlic powder instead of garlic salt. Great at room temp or from the fridge! We loved it!
    I don?t usually like tomatoes especially just to eat by themselves but I made them for a luncheon because I knew my guests liked tomatoes. I followed the recipe exactly, just marinated them for about 3 ? hrs and put them in fridge the last hour to chill. They were very good. I actually liked them and my guests loved them!!! I have been snacking on them all day. I plan to use what is left on sandwiches? and salads. I am going to make them often just to have on hand they are way better than eating plain tomatoes and really easy to make. Don?t be skeptical like I was, just make them.
    This is absolutely the best. I used fresh sprigs of thyme (instead of dry) and added fresh chopped basil. This couldn't have been better..except for the salt. The next time I will use garlic powder rather than garlic salt to cut down on the amount of salt in the recipe. was wonderful ...couldn't have been better. I couldn't stop eating these tomatoes. Way to go Paula!!!
    Really liked these - even my kids liked them. Quick, easy and tasty.
    I love marinated tomatoes and these were the best I've ever had. Perfect balance of sweet and savory. My wife doesn't eat tomatoes (she actually gives me her tomatoes off of her salad). She ate everyone one of these and commented on how great they were.
    I got a few compliments on this one at my 4th of July bbq. It made a nice, pretty & super simple side dish that is made in advance.

    The online recipe is a little confusing, but as an fyi - you should marinate these overnight.
    I made these for a fish fry that we had on the 4th of July.
    I used the cherry tomatoes and cut them in half.
    The taste is amazing!!
    I made these for Easter dinner with the following slight changes -- used cider vinegar instead of red wine vinegar because that is what I had on hand; used several smaller tomatoes which I quartered instead of large tomatoes because that is what the grocery store had on hand; let the tomatoes marinate overnight in the fridge because I needed to get them done ahead of time. When I tasted them at the beginning of the marination, I wasn't sure I would like the results. By the time the meal was served, the flavors had married and become "yummy".
    I made these last weekend for a party and everyone raved about them. I made them exactly as the recipe stated. I recommend not skimping with dried parsley and definitely use the fresh. I tripled the recipe for my crowd and 4 people asked for the recipe. After they marinated at room temp, I chilled them in the fridge. I drained them before serving and they were fantastic! I will definitely make them again and again.
    This recipe is definitely a keeper! After a few trials, I substituted olive oil for the amount of red wine vinegar and cut the tomatoes into small, cube-ish pieces to make a bruschetta-like dish.
    These tomatoes were great! I look forward to making them again, and bringing them to a bbq or potluck to show off. My hubby who usually doesnt like vinegar based dishes, loved them. I drained them before I served them. A delicious easy and pretty dish!
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