Frequently Asked Questions
How long should tomatoes marinate?
Allow at least 30 minutes in the refrigerator. For fuller garlic and herb flavor, give them 1–2 hours. You can make marinated tomatoes ahead for the next day, though the wedges will soften and release more juice as they sit.
Can I use the jars for canning?
No. These are refrigerator jars, and this recipe has no tested canning process. Keep them cold and follow the four-day storage limit rather than storing them at room temperature.
Why is there more liquid in the jar after chilling?
Salt and vinegar draw moisture from the cut tomatoes. That tomato juice blends with the original dressing, creating the red liquid around the wedges. A juicier tomato variety will generally produce more.
Do I need to peel or seed the tomatoes?
No. The skins help the wedges hold together, and the seeds and juices contribute to the dressing. If a tomato has a particularly large or tough core, remove that before cutting.
Can I make marinated tomatoes without oil?
You can omit the olive oil for a sharper, lighter dressing. The result will taste different, but it should still be refrigerated and treated as a short-term fresh tomato dish. Omitting oil does not make this untested recipe shelf-stable.
What should I do with leftover dressing?
Spoon it over the tomatoes when serving, toss it with greens, or use it on a meal made with the same batch. Keep the dressing refrigerated with the tomatoes and discard any remainder when the four-day storage period ends.
Final Thoughts
These marinated tomatoes turn a few familiar ingredients into a side dish you can use in several ways. Start with firm, flavorful tomatoes, give the jars time in the refrigerator, and serve the wedges with some of their garlic-and-herb juices. The three jars are easy to share—but they are equally handy to keep chilled for meals over the next few days.
Recipe Card: Marinated Tomatoes with Garlic and Herbs
Yield: About 3 pint-size jars; approximately 8 side servings
Prep time: 20 minutes
Chill time: 30 minutes minimum; 1–2 hours preferred
Total time: 50 minutes minimum
Method: No-cook, refrigerated
Ingredients
- 2 lb (900 g) ripe but firm tomatoes, cut into wedges
- ⅓ cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped basil
- 3 garlic cloves, finely minced
- ¼ cup (60 ml) red wine vinegar
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano, optional
Instructions
- Wash and dry the tomatoes and herbs. Prepare three clean pint-size jars with lids.
- In a large bowl, whisk together the vinegar, olive oil, sugar, salt, pepper, and oregano, if using. Stir in the garlic, parsley, and basil.
- Add the tomato wedges and fold gently to coat.
- Divide the tomatoes and all dressing among the jars. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours.
- Gently turn or stir the jars once while chilling and again before serving. Taste and adjust the salt if needed.
Storage: Refrigerate at 40°F (4°C) or colder and use within 4 days. Do not store at room temperature or can these jars.