Easy Marinated Tomatoes Recipe
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This marinated tomatoes recipe is completely easy, healthy and has incredible flavor. A MUST-TRY recipe! This is a great way to use up garden tomatoes or make store-bought tomatoes taste way better!
There’s no need to peel the tomatoes and they keep well in the fridge up to a week. This marinated tomatoes recipe is always a crowd pleaser! 🙂
My Mom discovered this “Korean” marinated tomatoes recipe. While scrolling Facebook, she came across another gal named Natasha who shared her Russian youtube video on how to make what she called “Korean tomatoes.” We tried them (slightly modified from the original recipe) and just fell in love right away. We made them twice in the same week because they disappeared so quickly! My sister exclaimed that they were the best tomatoes she had ever tried and honestly, I agree!
Ingredients for Easy Marinated Tomatoes Recipe:
4 1/2 lbs of medium tomatoes such as roma, rinsed
2 bell peppers, any color, seeded and chopped into large pieces
2 jalapeños or 5 tiny hot peppers (no need to remove seeds)
1 large or 2 medium garlic heads (16-20 cloves), peeled
1 bunch (1/2 cup) dill (fresh or frozen)
1/2 small bunch (1/2 cup) fresh parsley
1/2 cup (4 oz) olive oil
1/2 cup (4 oz) white vinegar
1/2 cup (110 grams) granulated sugar
2 1/2 Tbsp (50 grams) salt (not iodized)
How To Make Marinated Tomatoes Recipe:
1. Combine chopped bell peppers, jalapeno peppers, whole garlic cloves, dill and parsley into the bowl of a large food processor or blender and pulse until finely chopped.
2. Transfer mixture to a medium bowl (I used a giant measuring cup) and add 1/2 cup vinegar, 1/2 cup olive oil, 1/2 cup sugar and 2 1/2 Tbsp salt then stir to combine.
3. Cut tomatoes into halves (or quarters if using larger tomatoes), trimming off the fibrous stem top. Layer tomatoes and marinade into a large 1 gallon jar, alternating with tomatoes and marinade until the jar is full.
4. Cover with lid and tighten. Turn the jar upside-down, placing it over a plate to catch any leaks. Refrigerate up-side-down for 12 hours.
Note: Turning the bottle up-side-down in the refrigerator allows the tomatoes at the top of the jar to be fully submerged and fully marinated overnight. After 12 hours, flip the jar right side-up and enjoy! Refrigerate remaining tomatoes keeping the jar right-side-up. You will no longer need the plate underneath.
⬇ Print-Friendly Marinated Tomatoes Recipe:
Easy Marinated Tomatoes Recipe
Ingredients
- 4 1/2 lbs medium roma tomatoes, rinsed
- 2 bell peppers, any color, seeded, chopped into large pieces
- 2 jalapeños, (or 5 tiny hot peppers with seeds)
- 1 large garlic head (or 2 medium heads), 16-20 cloves, peeled
- 1 bunch dill , (1/2 cup chopped) fresh or frozen
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 2 1/2 Tbsp salt such as sea salt (not iodized), (50 grams)
Instructions
- Combine chopped bell peppers, jalapeno peppers, whole garlic cloves, dill and parsley into a large food processor or blender and pulse to finely chop.
- Transfer mixture to medium bowl and add 1/2 cup vinegar, 1/2 cup olive oil, 1/2 cup sugar and 2 1/2 Tbsp salt. Stir to combine.
- Cut tomatoes in halves (or quarters if using larger tomatoes), trimming off fibrous stem tops. Layer tomatoes and marinade into large 1 gallon jar, alternating with tomatoes and marinade until jar is full.
- Cover with lid and tighten. Turn jar upside-down, placing it over a plate to catch any leaks. Refrigerate up-side-down 12 hours (*see note). After 12 hours, flip the jar right side-up and enjoy! Refrigerate remaining tomatoes keeping jar right-side-up.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love tomatoes? My parents have grown tomatoes for as long as I can remember! Check out our impressive collection of tomato recipes.
Seriously though – these are SO GOOD! It’s one of those recipes you will make again and again. We love that they are perfect for summer (think garden tomatoes!!) or winter (when everyone is desperate to make card-board-like store bought tomatoes more enjoyable). It is also a make-ahead recipe which is as big win for parties.
I am so excited my Mom discovered this recipe and I hope this becomes a new favorite for you as well.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I absolutely love these tomatoes. They are so zingy yet are a fresh additon to any dinner party. Especially Thanksgiving
I’m so glad you enjoyed it, Alena!
Hi Natasha. For how long can those tomatoes stay in the fridge? Thanks!
Hi Kate, I have a note at the bottom for future reference – these can be stored up to a week in the refrigerator. I hope you love the recipe!
Absolutely delicious!!!! Our family loves everything marinated and pickled and these tomatoes are amazing and so easy to make!! The marinade is perfect – jalapeño adds great flavor to this.
Thank you, Olga. For your good comments and feedback!
I like to try the recipe. Sounds super flavorful. Do you eat it just like a salad or side dish?
Hi Moni! Yes, this is wonderful as a side.
Hello, how many per serving? To able to keep that calories in mind.🙂
Hi Anna, the serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
Help. Have a bunch of garden tomatoes, saw this recipe and said WOW!! Went to the store bought what I didn’t have. Got home…crap…no un-iodized salt. I am an experienced cook & so curious as to why? Do I really need to go to the store again and buy un-iodized?
Hi Colleen, anytime I’m using a lot of salt for something like canning or these marinated vegetables, I always use non-iodized because it can make the food darker from what I’ve read and I just always felt that was ALOT of iodine. Iodized salt can also carry other additives that are undesirable for canning.
Made these for the first time this past week. They are truly amazing and a wonderful way to use a bumper crop of paste tomatoes. Thank you for the recipe!
You’re welcome! I’m so happy you enjoyed it, Chrystyna!
Hi Natasha. I did 1/2 small tomatoes and 1/2 slised pickling cucumbers. AMAZING 🙂
Great idea! That sounds lovely!
Hi Natasha! I am so glad I found this recipe! I used to make it years and years ago, but lost it and forgot proportions. I love these tomatoes! I have a question though, how far in advance I can prepare them? (Is a week too long for them to sit?)
Hi Adina, I have a note at the bottom for future reference – these can be stored up to a week in the refrigerator. I hope you love the recipe!
I made these last week and they are sooo good! And they definitely go fast!! Thank you for another great recipe!
You’re welcome! I’m so happy you enjoyed it, Anna!
Can you make a smaller version? It’s just me and my husband.
Hi Lee, I recommend using the serving size recipe slider on our printable recipe card.
I added basil. Fantastic !!!
I’m so glad you enjoyed that Inita!
Can this tomatoes be canned?
Thank you
Hi Marina, It would not work with this recipe since they are not cooked or sterilized. I think it would change the tomatoes if you heated them and it would not be the same. I have a recipe for Canned Tomatoes that you might want to check out.
Has anybody tried freezing this?
Hi Erin, I have not tried that yet to advise.
I just made these today and will be saving this recipe to make again. It is so fresh and tasty. I did not use any dill, used pepperoncinis instead of jalepenos, and only put a small amount of sugar in. I think the marinade would be really good on chicken or pork. I will be making this again soon! Thank you for the recipe!
Hello Kristy, thank you for sharing your good experience with us. So happy to read your nice comments and feedback.
Not having parsley added cilantro instead.Taste great as well.
Thank you for sharing this recipe!
Excellent! Thanks for sharing that with us, Jean.
I used ZERO SUGAR and a touch more vinegar. No hot peppers, so I tossed in some red pepper flakes. I also used dried dill, since I didn’t have any fresh. I had fewer tomatoes than I thought, so the end product was a bit too intense and garlicky. Solution? After chilling I picked out the tomatoes (which were fresh from my garden) and tossed them with a few sliced cucumbers – instant salad! The tomatoes dressed the salad just perfectly! I saved the garlicky marinade in a mason jar and will use again. YUM! Some of us can’t handle the sugar, but I really don’t think this recipe needs it. Keto and low carb friends, give it a try!
Great idea! Thank you so much for sharing that with me Lori!
Hi Lori, thank you for update for non sugar ! I was curious if that is Possible actually ,personally I don’t eat sugar🙂
Natasha, I am a big fan of your blog and yous recipes, using them for a long time but never wrote any comments.
This is the best recipe of marinated tomatoes ever! I used ground cayene when i did not have jalapeno pepper and it turned out great!
Thank you for the recipe!
That’s so awesome! I’m so glad you enjoyed this recipe Elena!
I’m not a fan of tomatoes, but for my husband it is a necessary food group. So, of course, I had to make this for him. He says it is absolutely delicious and definitely wants me to make it a staple in our house.
The suggestions he had for this recipe: leave the sugar our entirely. He dislikes sweets and enjoys the savory. He also suggests quartering the roma tomatoes rather than halving them. He also suggests halving the recipe since he is the only one in the house who eats it—that recipe makes a lot!
It was very easy to make and I, a tomato hater, was even tempted to have some; it smells so good! I highly recommend this recipe!
Thank you so much for sharing your wonderful review!
So excited about trying different recipes
SO many to choose from! I look forward to your feedback once you try them.
This marinade. I can’t even. I just sat and ate at least 4 cut up tomatoes in this. I could drink this stuff. I left a review this morning and it didn’t appear, so I’m sorry if you catch me gushing twice. This recipe is uh-mazing.
Oops just saw my previous review. Sorry!
No worries and thank you so much for sharing your amazing review and even returning to make sure it posted. You’re awesome! 🙂
Why does it need to have sugar? Will not make this.
I’m so happy you loved the marinated tomatoes! Thank you for the amazing review!
Well, it was Natasha night at our house last night and I can’t even. We had your beef plov (delish) and these marinated tomatoes. They are in a class all their own. So many levels of flavors. I did only use one jalapeño cause 2 would have been too much for my husband. And for me, 6 cloves of garlic was plenty.
Now I want to be invited somewhere because I want to share this fabulous dish! A million thanks to you Natasha.
That’s so great, Becky! It sounds like you have a new favorite!
Hi, what do you serve your marinated tomatoes with?
They look delicious 😋
Hi Nicola, we use it as a side dish to a good meal like mashed potatoes, steak, fried potatoes.
Hi. I wonder will they last refrigerated for two weeks..? I just made them, and it’s only my husband that eats them. He loves them. I don’t think we’ll have them gone in one week.
Hi Joan, to be honest, I have not stored these for more than a week to advise.
For how many days these are good to eat? Trying to figure out how far in advance I can make these?
Thank you
Hi Zhanna, I have a note at the bottom for future reference – these can be stored up to a week in the refrigerator. I hope you love the recipe!
I am on a Keto diet and I cannot have sugar. What else can I use instead of sugar?
Hi Tina! The sugar balances the vinegar and salt and this is the amount that we thought tasted best. I think you could experiment with less for dietary restrictions. Also, keep in mind that most of the sugar stays in the marinade and is not consumed,… unless you drink the marinade (which is not recommended – lol). 🙂
Please understand that many diabetics cannot have ANY sugar.
Hi Tina, I understand but I honestly haven’t tested any kind of substitute in this recipe to make a recommendation for a sugar substitute.
Hi Tina,
I’ve had a lot of success using the sugar substitute xylitol (aka Birch syrup). It looks and tastes just like sugar; no after taste like stevia. I use the Xyla brand. It’s non GMO and is derived from American Birch trees, not corn like some other brands. Xylitol is a natural component of birch syrup. Corn has to be processed to produce xylitol from it.
. Just done ✅ it !!! Can’t wait to tryout 🙂 smell amazing 😉!!!
I hope you love it!
The best recipe ever ! Seems like I can’t stop eating them , so addictive!
Thank you Natasha and your Mom for another winning recipe !
Sounds like you found a new favorite, Nellie! Thank you for the great review!
Fantastic recipe, and soooooooo easy. I served it at a backyard barbecue party, together with your avocado corn salad and greek salad. As I’m personally not a big fan of dill, I used cilantro instead… loving it!
Thank you for sharing that with us Jay! I’m so happy you enjoyed that
This is definitely a “must try”!! I had a whole bunch of extra tomatoes in the garden and decided to give this a try. Although, since we have little ones in the family I decided to half the spices but keep the oil, vinegar, salt and sugar the same. Except next time I will definitely reduce sugar amount. This way the tomatoes were completely covered in the marinade and there was no need to keep flipping the jars and it was perfectly spicy and flavored. Even my extremely picky sister loved them lol;)
Great idea Anna! Thanks for the awesome review!
Hi Natasha,
Love your recipes! I don’t use dill often – are you pulling all of the dill “needles” off of the stems before measuring? Or just chopping it all up and then measuring?
I measure after chopping. 🙂
Hi Natasha! Thanks for this recipe, my tomatoes turned out so delicious! I was wondering if I can use the same recipe for the cucumbers 🥒? Thank you and God bless
Hi Tatiana, I honestly haven’t tried marinating cucumbers so I’m not sure how well that would work. If you experiment, please let me know! I’m so curious now 🙂
Hi Natasha. Will these marinade tomatoes taste on focaccia bread with mozarella on top?
Hi Chantalle, that sounds like a tasty serving idea!
Natasha, did you try to add to this recipe fresh basil?
Spasibo
Hi Inna, the flavor combination works really well so I haven’t tried experimenting with basil. I’m not sure how the flavors would meld with basil. Sorry I can’t be more help!
hello new to your blog:) n loving it any serving suggestions? pls
Hello Autie! I’m so glad you found my blog. This recipe serves 8-10 as a side. Thanks for following! 🙂
My new favorite! Love the tomatoes, makes me wonder what else I can use this marinate with ;). Thank you for this recipe.
You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂
Can I use whole cherry tomatoes? Just made the marinade and debating weather or not to cut the cherry tomatoes.
Hi Inna, whole tomatoes would need to be halved even if they are cherry tomatoes or the marinade will not penetrate to the center through the skins.
I have not made this yet (I ran out of tomatoes, who’d a thunk!) but I am curious about the salt. You said non-iodized salt…any particular reason? I think all my salt has iodine.
Hi Tina, anytime I’m using alot of salt for something like canning or these marinated vegetables, I always use non-iodized because it can make the food darker from what I’ve read and I just always felt that was ALOT of iodine. Iodized salt can also carry other additives that are undesirable for canning.
I just made it and don’t know if I made it right 🤔 I have used a blender and that turns into like очень жидкая like smoothie I tried blend it on pulse but bop I was thinking already about maybe I should just chopped it ? But thank you 😊 for the great 👍🏻 recipe. I t probably will not look 👀 nice but tasty 😋 . Thank you Natasha.
Hi Natasha, if it is smoothie consistency, you have probably blended too long. You still want it to be a little chunky in consistency. I think it would still work – as the tomatoes sit and marinate, the liquid in the bottle should turn clear so they should still look and taste good. You could also use a food processor which makes it a little easier to pulse or a meat grinder. Chopping by hand would take quite a long time.
Looks like a delectable recipe! Personally, I would substitute either honey or maple syrup for the sugar because I don’t like to use it. Regarding the iodine: the amount in iodized salt is so infinitesimal compared to what every cell in our bodies need. I supplement with at least 50 mg of Lugol’s iodine in tablet form every day; sometimes I feel that amount is not enough….just FYI. Very nice site.
Thank you Ellen for sharing!
Hello I was wondering is their a way I can have these some how canned for winter ?
It would not work with this recipe since they are not cooked or sterilized. I think it would change the tomatoes if you heated them and it would not be the same.
Hi Natasha!
Your blog is wonderful! I use it regularly and some of my family’s favorite dishes are made from your recepes.
Can I omit the sugar? Or what is the minimum amount of sugar needed?
Thanks!
Hi Alla, the sugar balances the vinegar and salt and this is the amount that we thought tasted best. I think you could experiment with less for dietary restrictions. Also, keep in mind that most of the sugar stays in the marinade and is not consumed,… unless you drink the marinade (which is not recommended – lol). 🙂
Putting fresh tomatoes in the refrigerator ruins the flavor.
DCN
Hi, it does not ruin the flavor when they are marinated. The taste fantastic after 12 hours or overnight in the refrigerator. I agree though, you don’t want to store regular tomatoes in the refrigerator.
Love at first sight just by looking at first pic 😉 Ran to store and just finished making these yummies.12 Hours… can’t wait
Please let me know what you think Natasha!
Just had a delicious lunch with my husband!
Once again I realized that my whole menu is from your website:)
Thank you once again! So here’s the details 🙂
A cup of Barley and Mushroom Soup
( can’t get enough I totally love it!)
Your Braised Potatoes(all times favorite)
and this amazing tomatoes yum yum!
This tomatoes are sooo good Natasha seriously my husband was asking for more and complimented. Your recipes are never disappointment. God Bless you and your family!
*I would love to see more recipes with barley;)
I’m glad to hear you both enjoy the recipes so much! Thanks for sharing your great review and I will keep your request in mind!
Thsee look yummy!
They are super popular! Please let me know what you think if you decide to try them Katya!
Oh dear Natasha, if I could peek for one second only to your inspiration source, I would give an Empire for that 🙂 God Bless and thank you !
I am blessed! Thank YOU for following 🙂
Are they spicy?
Hi Jessica, they are a little spicy between the hot peppers and garlic but my oh my are they tasty! 🙂 they aren’t overly spicy by any means and don’t leave any lingering spice in your mouth. The spice is muted by the vinegar.
How long and where can I store them?
Hi Sveta, I have a note at the bottom for future reference – these can be stored up to a week in the refrigerator 🙂 I hope you love the recipe!