Garlicky Marinated Tomato Salad 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 Garlic 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 Garlic and Herb Marinated Tomatoes:

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:

Garlicky Marinated Tomato Salad Recipe

5 from 39 votes

Author: Natasha of NatashasKitchen.com

This marinated tomatoes recipe is completely easy, healthy and has amazing flavor; a great way to use up garden tomatoes or make store-bought tomatoes taste so much better! There's no need to peel tomatoes and they keep well refrigerated up to a week.

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Prep Time: 12 hours hrs

Total Time: 12 hours hrs

Ingredients 

US CustomaryMetric

Servings: 10 people as a side dish

• 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)

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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

*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.

Note on Nutrition Values: It is difficult to produce accurate nutrition values for this recipe since most of the marinade is typically discarded when the tomatoes are eaten. 

Nutrition Per Serving

182kcal Calories19g Carbs2g Protein11g Fat1g Saturated Fat557mg Potassium3g Fiber2735IU Vitamin A65.8mg Vitamin C27mg Calcium0.9mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Garlicky Marinated Tomato Salad Recipe

Amount per Serving

Calories

182

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

1

g

6

%

Potassium

 

557

mg

16

%

Carbohydrates

 

19

g

6

%

Fiber

 

3

g

13

%

Protein

 

2

g

4

%

Vitamin A

 

2735

IU

55

%

Vitamin C

 

65.8

mg

80

%

Calcium

 

27

mg

3

%

Iron

 

0.9

mg

5

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Condiments, Side Dish

Cuisine: Russian, Ukrainian

Keyword: marinated tomatoes

Skill Level: Easy

Cost to Make: $

Calories: 182

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.