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Vibrant and flavor-packed, this cherry tomato marinade is everything you could want in a fresh side dish. Featuring juicy tomatoes, a whisper of garlic, plenty of herbs, and bright tangy balsamic vinegar—all soaking in a rich, glossy olive oil bath, it’s basically like tasting a fresh burst of sunshine. Whether you’re spooning them over crusty bread, tossing them into salads, or serving them alongside your grilled favorites, this 10-minute, no-cook recipe is simple and wildly delicious.

“Simple, quick and loaded with flavours! Thank you!”

– Angela
Overhead photo of marinated cherry tomatoes made with oil, vinegar, and fresh basil in a white serving bowl with a spoon.

Update: This recipe was originally published in May 2022. I made updates to the article below to include more information about making marinated cherry tomatoes.

Hi, friends! If you’ve been searching for the perfect summer recipe that highlights juicy, fresh tomatoes and is versatile enough to be served as a side dish, salad, snack, and colorful topping—you’ve found it! This recipe for marinated tomatoes is truly the ultimate. Just be prepared for it to steal the culinary spotlight:

Table of Contents

About this cherry tomato marinade

Have you ever bitten into a perfectly ripe, beautifully juicy cherry tomato and wished you could bottle up that burst of goodness? Well, this cherry tomato marinade is your new kitchen magic trick.

Imagine: plump tomatoes soaking up a tangy, herb‑packed vinaigrette made with rich olive oil, a mix of , red wine vinegar and balsamic vinegar, garlic, and a shower of fresh herbs like basil, parsley, and thyme—transforming those little ruby-red jewels into the most irresistible little pops of flavor. Sweet, tangy, garlicky, herbaceous, and a little savory, these marinated tomatoes are glossy, herb-flecked perfection.

It’s the kind of recipe that looks fancy on the table but takes just minutes to throw together, think: 10 minutes and zero cooking. Basically, it’s your new go-to when you want BIG flavor with almost NO effort.

Why you’ll love this recipe

  • Delicious, Balanced Flavor. Red wine vinegar brings sharp acidity, balsamic lends a mellow, rich sweetness, garlic provides aromatic punch, herbs bring freshness, and glossy olive oil brings it all together.
  • Texture Heaven. Halved cherry or grape tomatoes stay pleasantly juicy and plump, while their thin skins allow for maximum marinade flavor absorption.
  • Quick and Fuss-Free with Pantry Ingredients. This balsamic vinegar tomato recipe is gloriously easy, simply halve some tomatoes, whisk the marinade, and toss everything together.
  • Highly Customizable. You can marinate any type of tomato you love. Whether you harvest your own tomatoes, collect heirlooms from the farmer’s market, or simply grab ’em from the local grocer, any tomato will work in this tomato marinade recipe. Plus, you can use different vinegars, swap herbs, or experiment with mix-ins like red onion, cucumber, or mozzarella pearls.
  • Versatile As Ever. Serve them alongside grilled entrees at summer cookouts, on charcuterie boards when entertaining, pack them up for picnics with sandwiches, or serve them as a simple side at your next weekday meal.

If you love marinades, check out this buttermilk chicken marinade and mojo marinade next.

Overhead photo of cherry tomatoes, fresh basil, a whole lemon, red vinegar, balsamic vinegar, oil, and Italian seasonings neatly arranged on a kitchen counter.

Ingredients for balsamic vinegar tomatoes

Below is everything you’ll need for this classic cherry tomato marinade with balsamic:

  • Cherry or Grape Tomatoes. Look for firm but ripe tomatoes with good color and no wrinkling or soft spots for the best sweetness, juiciness, and that satisfying pop. Swaps: Campari or cocktail tomatoes, cut into wedges, work too. Or try Roma or heirloom tomatoes, sliced or cut into chunks—just toss gently.
  • Shallot. I like shallots for their mild flavor and complexity. Swaps: Use red onion or sweet onion if you prefer a more assertive flavor. Chef note: For a more subtle flavor, soak the chopped onions in ice-water with a splash of fresh lemon juice.
  • Garlic. Lend a distinctive, punchy taste and fragrant aroma. Be sure to grate the garlic into a paste for the most delicious, mellow flavor. However, you can also just mash the cloves and mince them into a paste. But, don’t use a garlic press as they create an overly harsh flavor. Swap: Roast a garlic bulb and use the cloves for a deliciously rich, sweet flavor.
  • Extra Virgin Olive Oil. Adds richness and body, helps carry the flavors, and creates that glossy texture. For the richest flavor, use good-quality extra virgin olive oil, versus pure or light olive oil.
  • Red Wine Vinegar. Provides a delicious and distinctive tangy flavor.
  • Balsamic Vinegar. Gives a rich, deeply complex sweetness.
  • Lemon Juice. Tart lemon juice Lends a tart, zippy fresh flavor that beautifully complements fresh tomatoes. Be sure to freshly squeeze a lemon for the best taste.
  • Fresh Herbs. Bright, fresh herbs add really bring any marinated cherry tomatoes recipe to life. I use a mix of sweet, peppery fresh basil and bright flat-leaf Italian parsley. However, use what you love; chives, thyme or oregano work great too.
  • Seasonings. Italian seasoning mix provides a concentrated herby flavor, while kosher salt and ground black pepper bring everything to life.

Recipe variations

Delicious as this cherry tomato marinade may be, there‘s always room to bump up or customize the flavors:

  • Marinated Tomato Salad. Transform this marinade into a simple salad by tossing in diced seedless cucumbers and swap the shallot for red onions. Then dress it with this balsamic vinaigrette with honey for a stellar salad sure to please.
  • Caprese Style. Add mozzarella cheese pearls and extra basil for a fun caprese twist. And toss in some red pepper flakes if you like a little heat.
  • Summer Edition. Stir in fresh, buttery kernels of corn and diced avocado just before serving for a seriously delicious creamy, fresh twist.
  • BLT Version. Add large crispy shards of salty bacon and serve over butter lettuce leaves for my favorite hand-held snack.
  • Savory Boost. Add a few splashes of Bloody Mary mix or V8 juice to effortlessly add a boost of savory flavors to this marinated tomatoes recipe.
  • Mediterranean Twist. Swap half the balsamic for more lemon juice and add diced cucumbers, Kalamata olives, chickpeas, and cubed feta cheese.

If fresh tomatoes are on sale and in season, pick up some extra and put them to good use in these delicious reader favorites next: bruschetta with balsamic and the Best Pico de Gallo recipe.

Action photo of a balsamic tomato marinade being poured over halved cherry tomatoes, minced shallots, and chopped fresh basil in a bowl.

Professional chef expert tips for perfect results every time

  • Select Quality Oil and Vinegar. Since the ingredient list is short, good-quality truly matters.
  • Use Ripe but Firm Tomatoes. Under-ripe tomatoes won’t release enough juices or sweetness, while soft tomatoes will turn mushy.
  • Cut Tomatoes. Halving cherry or grape tomatoes exposes more surface area so they soak up the marinade quickly while still holding their shape.
  • Grate Garlic. A microplane transforms garlic cloves into a mild paste that disperses evenly amount the marinated cherry tomatoes.
  • Use a Shallow Bowl. A wide, shallow bowl allows the tomatoes to fully submerge in the marinade, reducing the need for constant stirring and helping them marinate evenly.
  • Proper Marinating Time. Allow at least 30 minutes at room temperature so flavors have time to develop; however, 1–2 hours is ideal. While you can marinate the tomatoes longer (refrigerate them), please note the texture will soften the longer they sit.
  • Adjust Seasoning. If the flavors taste bland: add a pinch of salt and/or more herbs. And, if the tomatoes taste too acidic, add a splash more balsamic vinegar or consider adding a pinch of sugar or drizzle of honey.
  • Serve at Room Temperature. Olive oil congeals when stored in the fridge. So be sure to bring the marinated tomatoes back to room temperature before serving. 

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full marinated tomatoes recipe instructions, please scroll down to the bottom of the page. 

Overhead photo collage of how to marinate cherry tomatoes with balsamic step by step with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What kind of tomatoes are best for marinating?

Cherry tomatoes, grape tomatoes, or cocktail tomatoes are ideal because they’re naturally sweet, bite-sized, and retain their shape in a marinade. However, roma, vine-ripened, heirloom, or even beefsteak tomatoes also work; but, be sure to cut them into wedges or thick slices and toss them gently.

Do I have to use balsamic vinegar?

No, it’s your kitchen so you never “have” to do anything. But, please note, the balsamic vinegar adds a lovely sweetness and complex depth that makes these marinated cherry tomatoes especially delicious. But, you can use just red wine vinegar or swap in white wine vinegar, champagne vinegar, or apple cider vinegar for a different, brighter flavor profile.

Can I use apple cider vinegar instead?

Sure. However, please note though that apple cider has a more robust, fruitier flavor, so you will probably need to use less in the marinade. I recommend doing a taste test when swapping different vinegars. 

Do I need to peel the tomatoes?

No, you sure don’t. Tomato skins are edible and since you’re cutting the tomatoes, the marinade permeates just fine with no peeling necessary.

Can I add cheese or other mix-ins?

Oh, absolutely. Additions like fresh mozzarella pearls, cubed feta, diced cucumber, sliced red onion, olives, diced avocado, or even crispy crumbled bacon will all work beautifully in this tomato marinade recipe.

How long should I marinate the tomatoes?

While you can let the tomatoes marinate for as little as 30 minutes, 90 minutes to 2 hours at room temperature is ideal for the best flavor. 

Please note, for food safety you need to move them to the fridge if you’re planning on letting them marinate longer than 2 hours.

Can I make marinated tomatoes the day before?

Yes, you sure can. Just be sure to cover the bowl with plastic wrap and store them in the fridge. However, please know they’ll soften more over time, so for the best flavor and texture, you’ll want to enjoy them within a few days.

Is this tomato marinade recipe gluten-free?

Yes. Traditionally, marinated tomatoes recipes (including this one) are naturally gluten-free as they’re made with basic pantry ingredients like olive oil, vinegars, garlic, and fresh herbs.

Can I freeze marinated tomatoes recipes?

Unfortunately, freezing this marinated tomatoes recipe is not recommended; the tomatoes will thaw with a very unpleasant, watery texture. I recommend making smaller batches and enjoying them fresh over a few days.

Angled, close-up photo of cherry tomatoes marinated in balsamic vinegar, red wine vinegar, garlic, and olive oil.

Serving marinated Cherry TOMATOES 

These marinated tomatoes are perfect for everything from backyard cookouts to weeknight dinners:

Unique serving suggestions

  • Serve with Eggs. Spoon this juice tomato marinade recipe over scrambled eggs, fried eggs, poached eggs, breakfast egg toast, or your favorite omelette for an elevated way to start your day.
  • Alongside Soup and Sandwiches. Serve next to a steamy bowl of soup, like this soups with Italian sausage or Italian tortellini soup, and grilled cheese as a bright, fresh side dish.
  • Garnish Dips. Make your dips recipes extra special by using those flavorful balsamic vinegar tomatoes as a fresh topping. I personally love them on this goats cheese dip recipe and hummus with fresh basil.
  • Try as Pizza Topping. Dollop over pizza or flatbreads after baking and just before serving with a little balsamic reduction for a flavorful finish.
  • In Tacos and Alongside Mexican Mains. These juicy, herby beauties are perfect stuffed into a carnita taco or bean taco and delightful alongside fajitas, quesadillas, and burritos.
  • Over Polenta or Risotto. Use the marinated cherry tomatoes a topping on rich risotto recipes, like this champagne risotto recipe with scallops. Or garnish bowls of creamy polenta with short rib ragu.
Close-up action photo of a large spoon lifting marinated tomatoes from a serving bowl.

Storing leftovers

  • Refrigerator Storage. Place the marinated cherry tomatoes in a jar or airtight container and store in the fridge for up to 3-4 days. 
    • Before Serving: Let the tomatoes in marinade sit on the counter at room temperature for about 20 to 30 minutes so the olive oil can return to a liquid state. Taste and adjust the flavors before enjoying.
  • Freezing Instructions. Unfortunately, freezing this tomato marinade recipe isn’t recommended as the tomatoes turn mushy during thawing.
Overhead, close-up photo of balsamic vinegar tomatoes with oil, garlic, and fresh herbs.

With minimal effort, huge flavor payoff, and endless serving options, this recipe for cherry tomato marinade is proof that the simplest of ingredients can create unforgettably delicious results. Juicy and bursting with bold flavor, they can make even ordinary weeknight meals feel special.

Grab a pint, whisk up your marinade, and let those ruby-red rounds work their magic. Just don’t forget to come back and let me know how it went over in the comments below. I truly love cheering you on in the kitchen!

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook.

More marinated vegetables!

Overhead photo of a bowl of cherry tomatoes in a balsamic vinegar marinade with fresh herbs.

Cherry Tomato Marinade

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 10 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Vibrant and flavor-packed, this cherry tomato marinade is everything you could want in a fresh side dish. Featuring juicy tomatoes, a whisper of garlic, plenty of herbs, and bright tangy balsamic vinegar—all soaking in a rich, glossy olive oil bath, it's basically like tasting a fresh burst of sunshine. Whether you’re spooning them over crusty bread, tossing them into salads, or serving them alongside your grilled favorites, this 10-minute, no-cook recipe is simple and wildly delicious.

Equipment

  • 1 Large Glass Measure
  • 1 Shallow Bowl

Ingredients 

  • 1-2 clove Garlic – grated or smashed and minced into a paste
  • 5 TBS Extra Virgin Olive Oil (use a good quality!)
  • 1 TBS EACH: Red Wine Vinegar + Balsamic Vinegar
  • 2 TBS Fresh Lemon Juice
  • ½ tsp Italian Seasoning
  • to taste Kosher Salt + Ground Black Pepper
  • 1 pound Cherry or Grape Tomatoes – halved or quartered, depending upon size (SEE NOTES)
  • 2 large Shallot – finely chopped (about 1/3 cup)
  • 1-2 TBS Finely Chopped Fresh Herbs – basil, flat-leaf parsley, or combination!

Instructions

  • Mix Balsamic Marinade: In a glass measure or small mixing bowl, combine the garlic, oil, both vinegars, lemon juice, Italian seasoning, ¼ teaspoon salt, and a generous pinch of freshly-ground black pepper.
    Grab a whisk and vigorously stir to thoroughly combine and emulsify. Then, set the marinade aside.
    Overhead action photo of a whisk stirring together a balsamic vinegar marinade in a small glass bowl.
  • Combine Tomatoes, Shallots, Herbs: Place the tomatoes, shallots, and fresh herbs in a large, shallow mixing bowl.
    Grab a spoon and gently toss to combine.
    Overhead photo of halved cherry tomatoes, chopped shallots, and sliced basil in a mixing bowl.
  • Pour Marinade Over Tomatoes: Pour the marinade over the tomato mixture.
    Grab a spoon and toss gently to thoroughly coat all the tomatoes in the Italian marinade.
    Arrange the tomatoes so they are fully submerged in the liquid / marinade.
    Overhead action photo of a balsamic marinade being poured over cherry tomatoes and flavoring ingredients in a mixing bowl.
  • Marinate Cherry Tomatoes (optional but recommended): Cover the bowl with plastic wrap.
    Let the tomatoes marinate at room temperature for at least 30 minutes, preferably at least 1 to 2 hours, giving the tomatoes a stir once or twice.
    (Note: To marinate the tomatoes for longer than 2 hours, you'll need to move them into the refrigerator for food safety.)
    Overhead photo of a covered bowl of tomatoes in a balsamic vinegar marinade being placed into the fridge to chill.
  • Adjust to Taste: If the tomatoes taste like they are missing something, adjust to taste:
    Taste Dull? Add a pinch of flaky salt, a squeeze of fresh lemon juice, and more herbs.
    Taste too Acidic? Add a bit more sweet balsamic vinegar or a generous pinch of sugar, agave, or honey.
    (Tip: Whether you need to add an acid, salt, sweetner, or more herbs will depend upon the variety and freshness of your tomatoes. It's very important you adjust the recipe to make the most out of YOUR tomatoes.)
    Overhead action photo of a hand adding flakey sea salt to tomatoes in a marinade.
  • Serve Marinated Cherry Tomatoes: Enjoy marinated tomatoes as a light summer salad, salad topper, or side dish.
    Overhead action photo of a spoon lifting marinated tomatoes from a serving bowl.

Notes

  • Tomatoes: You can use any variety of tomatoes you love! Fresh heirlooms are delicious in this recipe if they are in season!
  • Variations:
    • Add mozzarella pearls for marinated caprese salad!
    • Add English cucumber and sliced onions for a fresh tomato salad!
    • Add large crispy shards of salty bacon and serve over butter lettuce leaves for a delicious twist on the BLT!
    • Flavor boost: Add a splash of bloody Mary mix or V8 juice!
  • Serving suggestions:
    • Spooned over focaccia or softly toasted baguette as an easy Italian appetizer.
    • Make bruschetta – don’t forget the balsamic!
    • Use the tomatoes as a flavorful salad topper!
    • Try it over grains, such as orzo or quinoa!
    • Serve as a side dish with fish, chicken, or sizzling steaks hot off the grill!
    • Stir tomatoes into your favorite cooked and cooled pasta salad!  
  • Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Bring them back to room temperature before serving for best results.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: Recipe yield approximately 3 cups.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 3 cups (1/2 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 128kcal    Carbohydrates: 6g    Protein: 1g    Fat: 12g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 9g    Sodium: 11mg    Potassium: 209mg    Fiber: 1g    Sugar: 3g    Vitamin A: 429IU    Vitamin C: 21mg    Calcium: 17mg    Iron: 1mg
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian

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