Marinated Tomatoes Recipe

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

These marinated tomatoes were on the menu at last weeks church potluck, made by Maria K. who is in charge of the church kitchen, and all of the ladies jotted down the recipe! These are scrumptious and are often served at Slavic weddings. We couldn’t wait to make a batch of our own and boy oh boy they tasted good!

Store-bought firm Roma tomatoes work really well for this marinated tomatoes recipe or a variety of firm homegrown tomatoes. It makes an especially striking dish when you mix different colored tomatoes.

Prepping the tomatoes is faster and simpler than it seems. The skins come of easily after blanching in hot water. Also, Marinated tomatoes keep really well in the refrigerator. We are all about make-ahead recipes! 🙂

Ingredients for Marinated Tomatoes:

6 lbs firm Roma tomatoes
1 liter water
28 oz ketchup
2 Tbsp kosher salt
2 Tbsp sugar
1 small bunch Dill
1/3 bunch Parsley
1/3 bunch Cilantro
8-10 garlic cloves, peeled and finely chopped (not pressed)

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

How to Make Marinated Tomatoes:

1. Boil a large pot of water. Rinse tomatoes and place them in a large pot or bowl. Pour boiling water over tomatoes, place a plate over the top to submerge them in water and let sit for 2-3 minutes. Drain tomatoes, reserving 1 liter of water and set water aside to cool. Use a small paring knife to remove skins. Quarter tomatoes and place into a deep bowl.

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

2. Use reserved 1 liter of warm (not hot) water and stir in: 28 oz ketchup, 2 Tbsp kosher salt, 2 Tbsp sugar, chopped dill, parsley, cilantro, and garlic.

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

3. Pour over tomatoes making sure tomatoes are completely covered with liquid. Jiggle the bowl to distribute sauce but avoid stirring so tomatoes stay firm. Cover and refrigerate at least 4 hours or overnight before serving.

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

Marinated Tomatoes Recipe

4.94 from 16 votes
Prep Time: 30 minutes
Total Time: 30 minutes
Marinated tomatoes work well with store-bought firm roma tomatoes or a variety of firm homegrown tomatoes. You can even use a variety of different colored tomatoes. Prepping the tomatoes is faster and simpler than it seems and these keep really well in the refrigerator.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Servings: 12 side servings (2 whole tomatoes per person)

Ingredients

  • 6 lbs firm roma tomatoes
  • 1 liter water
  • 28 oz ketchup
  • 2 Tbsp kosher salt
  • 2 Tbsp sugar
  • 1 small bunch Dill
  • 1/3 bunch Parsley
  • 1/3 bunch Cilantro
  • 8-10 garlic cloves peeled and finely chopped (not pressed)

Instructions

  1. Boil a large pot of water. Rinse tomatoes and place them in a large pot or bowl. Pour boiling water over tomatoes, place a plate over the top to submerge them in water and let sit for 2-3 minutes. Drain tomatoes, reserving 1 liter of water and set water aside to cool. Use a small
  2. paring knife to remove skins. Quarter tomatoes and place into a deep bowl.
  3. Use reserved 1 liter of warm (not hot) water and stir in: 28 oz ketchup, 2 Tbsp kosher salt, 2 Tbsp sugar, chopped dill, parsley, cilantro, and garlic.
  4. Pour over tomatoes making sure tomatoes are completely covered with liquid. Jiggle the bowl to distribute sauce but avoid stirring so tomatoes stay firm. Cover and refrigerate at least 4 hours or overnight before serving.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

Note:

Tomatoes can stain in the fridge for up to four weeks. I hope you’ll give them a try ?.

Addictively delicious! Served these marinated tomatoes at a potluck and everyone wanted the recipe! Marinated tomatoes are a great make-ahead side dish.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Suzan
    August 9, 2018

    Thank you for this recipe. Best tomato recipe ever. Have you ever processed and used on zoodles or angel hair? Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Suzan! Honestly I have not but that sounds interesting! Reply

  • Inna
    June 6, 2018

    This recipe is so delicious! I received so many compliments as well! I definitly recommend not skipping the peeling process. I chose a more delicate tomato but after a week of marinating the skin got tougher:/ I also recommend a week of marinating. It does not taste the same for the first few days. Reply

    • Natashas Kitchen
      June 6, 2018

      I’m so happy you enjoyed that, Inna. Thank you for sharing that with us! Reply

  • Viktoriya T.
    April 11, 2018

    Hello, Natasha)
    I am not a fan of cilantro….
    Do you taste a lot of it or it blends together into the marinade with other ingredients? Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi Viktoriya, it does blend together with the marinade and does not have that prominent kick of cilantro flavor that fresh cilantro normally gives. It mellows out as it marinates. You can cut it in half and use a little more dill instead if you prefer. Reply

  • Rebecca
    December 22, 2017

    Hi Natasha! If i use 12 pounds tomatos, should I also double the amount of herbs and garlic? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Rebecca, I would probably double everything so you can have the tomatoes submerged in liquid to marinate. You might possibly get away with doing 1 1/2 times the marinade – maybe but it would be a tight squeeze and you may have to stir it a little more to ensure even marinating. Reply

  • Maria
    September 23, 2017

    I made about 3 lb at first. After we ate them, I just peeled another 3 lb and put them in the remaining marinade. I love to reuse and hate to waste. It worked ! Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      That is awesome!! Was it ready in the same amount of time or did it take longer to marinate batch #2? Reply

      • maria
        April 29, 2018

        I leave it overnight. It comes out slightly less marinated though. So now I make the marinade with double amounts of salt sugar and greens. And me and my 3y old son and 7y old daughter
        just end up drinking that juice. So zero waste!! Reply

        • Natasha's Kitchen
          April 30, 2018

          Good to know Maria, thanks for sharing! Reply

  • June 3, 2017

    hi natasha
    how long will the tomatoes last in fridge. their shelf life please? Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Tonia, tomatoes can stain in the fridge for up to four weeks. I hope you’ll give them a try 😀. Reply

  • Rita
    April 28, 2017

    Hi Natasha,

    I tried these tomatoes at a party and it was delicious! My husband however…. doesn’t like any herbs! :0 So I was wondering if I drop the herbs and add only spring onion would the taste suffer greatly?

    Thank you! Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Oh great question – to be honest, I haven’t tried that since the herbs make up a good part of this recipe. I think it’s definitely worth a try though! Reply

    • Charlene
      June 3, 2017

      I would suggest putting the herbs into cheesecloth while cooking then take them out once cooked….. you get the flavour, but no herbs in the dish Reply

      • Natasha
        natashaskitchen
        June 4, 2017

        That’s a great idea Charlene 👍🏻. Reply

    • Bernie
      July 25, 2017

      I dont like Cilantro at all. Basil is always a good pair with tomatoes, but wonder if they will last as long. Reply

  • Kitti
    April 27, 2017

    I must confess I haven’t made these myself yet, however… my bestie makes them all the time and it’s rare to have any leftover after an event. I’m scouring your site for make ahead recipes today and so far I have ingredients on my shopping list for marinated tomatoes, mini peppers and mushrooms. Thanks for the yummy recipes and being a “go-to” for me! Reply

    • Natasha's Kitchen
      April 27, 2017

      My pleasure Kitti! Please let me know what you think of the recipe! Reply

      • Kitti
        May 1, 2017

        Made these over the weekend, the recipe was much simpler than it seemed on paper and I whipped them up in under an hour. I was surprised that I couldn’t fit one batch of these into a one gallon ball jar though, where are you all storing these? Reply

        • Natasha
          natashaskitchen
          May 1, 2017

          It definitely is a party-sized recipe but it always dissapears quickly. Reply

  • Yvonne Wong
    March 16, 2017

    How much is 28 oz of ketchup? Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      It is 3 1/2 cups. Reply

      • Yvonne Wong
        March 17, 2017

        Thank you! Reply

        • Natasha's Kitchen
          March 17, 2017

          You’re welcome Yvonne! Reply

      • Valentina
        July 8, 2017

        Hey Natasha, have you tried substiuting ketchup with tomato paste? I assume i wouldnt need much.

        Thanks, Reply

        • Natasha
          natashaskitchen
          July 8, 2017

          Hi Valentina, I have tried that substitution and it just was not anywhere close to being as good. I wanted to know the same thing and ketchup is the best by far. Reply

  • Michelle
    February 21, 2017

    This has been my go to for work events, my co-workers love them. Reply

    • Natasha's Kitchen
      February 21, 2017

      That’s great Michelle! I appreciate you sharing your review of the recipe! Reply

  • Melissa
    February 4, 2017

    Just curious if you’ve tried this by leaving the skins on? Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Hi Melissa, I haven’t tried this particular recipe with skins because I prefer it without the skins. The skins become tough to chew when they are marinated and they peel back and just don’t look as good. Also, if you don’t peel them, they do not absorb the marinade as readily and they would take longer to be ready. This recipe definitely works better when they are peeled. Reply

  • Fala
    September 23, 2016

    I swear, a person can never go wrong with your recipes!
    This was so delicious! And I’m not even a big tomato fan! I made it for my husband (I like to try to get him to eat fresh veggies!) and he has been eating them every day all week.
    He brought some to share with his parents, and they asked for the recipe!
    It’s a big hit with everyone. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Fala, That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • anna
    September 11, 2016

    Before making “6lbs is way too much for weird ketchup tomatoes”

    After trying them ” I should really make 24 pounds next time so they last a few days” Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      Ha ha!! Yessss!!! 🙂 I’m so glad you liked them 🙂 Reply

  • Natalie
    August 10, 2016

    Natasha, do you think I can use tomato juice instead of ketchup? Reply

    • Natasha
      natashaskitchen
      August 10, 2016

      The flavor wont be quite right. I’ve tried substituting with tomato sauce and it just wasn’t the same. Reply

  • Peggy
    May 17, 2016

    was just wondering if it is necessary to peel the tomatoes?? Also I want to try this recipe, but will have to try to halve it as there is just the Hubs & I… then can add to summer cook out recipes with all the family get togethers. Sure looks like a winner, thanx Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hi Peggy, yes you do need to peel the tomatoes for the sauce to penetrate them and for them to have a pleasant texture once marinated. You’ll find that blanching them this way in hot water makes it really simple to remove the skins. Halving the recipe is just fine, although if you wanted to make the full recipe, it does keep really well in the fridge 🙂 Reply

  • May 16, 2016

    I finally got a chance to try this recipe and I have to tell you – I LOVE IT! I will be making these marinated tomatoes all the time now. Tomatoes are my absolute favorite vegetable/fruit and prepared this way, they are amazing. I love the flavor that the marinade and all the fresh herbs and garlic give the tomatoes, but they aren’t overpowering. I was also so happy that the tomatoes didn’t become mushy but are still nice and firm, just packed with flavor all the way through. Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hi Olga!! I’m so happy you loved the recipe 🙂 Thank you for sharing your awesome review. It’s quite a compliment coming from you! 😉 Reply

  • Natasha Y
    May 15, 2016

    Hi Natasha! Thank you for sharing this awesome recipe with us! I made these tomatoes for church potluck and I have to say it’s the best and simple recipe I have ever tried!!!!! I shared your recipe with many women in church today! Absolutely delicious!!!! Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      How awesome! A church potluck was exactly how I found out about this recipe – the ladies were all writing down the recipe and my Mom wrote it down too! 😉 Reply

  • May 10, 2016

    This was absolutely amazing. I love that it was a huge portion… it lasted me a whole week. i ate these tomatoes with all my meals. Even breakfast (eggs). So thank you for posting. Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      I’m so happy you’re enjoying the recipe! 🙂 Reply

  • Tatiana
    April 23, 2016

    Can Katchup be substituted with anything else? Thank you! Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      I have tried substituting it with tomato sauce and tomato paste and it just wasn’t nearly as good. Reply

      • Kim
        June 14, 2016

        Do you think tomato paste and sugar will work. I imagine it didnt work as well cause ketchup is so sweet, but do you think adding sugar will achieve the same or a similar result. I dont like cooking with ketchup but this sounds very good. Reply

        • Natasha
          natashaskitchen
          June 14, 2016

          Hi Kim, to be honest, I can’t really say without testing it that way myself. I do know that it wasn’t nearly as good when I tested with a combination of tomato sauce and tomato paste so I did not continue that way. Reply

  • Alina
    April 21, 2016

    Question: what is the conversion for Kosher salt? Is it less than table salt or more table salt? I always forget. Thanks Reply

    • Natasha
      natashaskitchen
      April 21, 2016

      Hi Alina, since kosher salt is larger granules, you want to use more kosher salt than table salt. Think of it as filling a cup with sand (table salt) versus filling a cup with marbles (kosher salt). The marbles have more air between them so there is actually less mass in the cup. This is why when you have larger flakes of salt, you actually need more salt to make up the same amount. I hope that made sense. 🙂 Here is a good salt referenceReply

  • April 17, 2016

    Ohmygod that’s such a mouthwatering recipe!! Awesome! How long can I put this in the fridge after I’ve made this? Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Tomatoes can stain in the fridge for up to four weeks. I hope you’ll give them a try 😀. Reply

      • Kurt
        June 27, 2016

        4 weeks? Well I’ll tell you I can’t keep them for more than a couple days before they disappear. Great stuff!! Reply

        • Natasha
          natashaskitchen
          June 27, 2016

          Ha! That’s awesome! 🙂 Reply

        • Kurt
          July 4, 2016

          Hey Natasha I keep signing up for your news letter but I never get a response back. Either in my email or junk.

          Kurt
          Ksurette@mac.com Reply

          • Natasha
            natashaskitchen
            July 4, 2016

            Hi Kurt, when someone subscribes, they should receive a confirmation email where they need to click to confirm. I see you on the list but it’s not confirmed so I went in and manually added you as confirmed :). I send out my newsletters on weekends 🙂

  • Yana
    April 17, 2016

    I love this! 1 tip for peeling tomatoes, stone fruit or anything with a similar skin, score an “x” on the bottom before putting in boiling water, it will be so easy to peel :). Works great with peaches when making fresh peach pie with jello. Yummo! Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Thank you Yana for the tip 😀. Reply

  • April 14, 2016

    These tomatoes look SO DELICIOUS! I am such a huge fan of tomatoes, especially marinated, I will be giving this recipe a try. Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Thank you Olga! I hope you love the recipe! 😉 Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Thank you Olga! I hope you love the recipe! 😉 Reply

  • Z-S
    April 11, 2016

    Hi Natasha.. This recipe my sister in law made last year, and those tomatoes are sooo delicious. this recipe will be a hit for you.. Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      Thank you! They really are so tasty 🙂 Reply

      • Olga
        April 12, 2016

        Natasha, try my recipe, it’s even faster. I am using tiny colorful heirloom tomatoes from Costco, blanched for a minute, following with ice bath, and peeled. Transfer to a tall mason jar or other glass container, appropriate for marinating. Add 1-2 minced cloves of garlic and small bunch of chopped parsley. Pour in Zesty Salad dressing, just barely to get to the top of tomatoes and give it a gentle shake. Ready in couple of hours. Enjoy. ☺ Reply

        • Natasha
          natashaskitchen
          April 13, 2016

          Wow thanks so much for sharing that with me! What brand of zesty salad dressing do you like best and are you referring to an Italian zesty salad dressing? Thanks so much Olga! 🙂 Reply

          • Olga
            April 14, 2016

            You are welcome, I will hope you give it a try. This is tiny part of sharing from my side, comparing to what you are doing for all of us.
            Yes, zesty Italian salad dressing, I usually buy it in Fred Meyer. This method of marinating is nice for mushrooms too. The smaller, the better for this recipe. Just clean them in running water thoroughly, cook them in boiling water with addition of some salt, black peppercorns, bay leaf, for 5 minutes. Take them out using a small sieve and transfer to a mason jar or another glass container appropriate for marinating. Add a bunch of chopped green onion or chives, and few sprigs of dill, finely chopped. Add the dressing, close the jar and give it a quick shake. When cooled transfer to the fridge for few hours. Enjoy. ☺

          • Natasha
            natashaskitchen
            April 15, 2016

            Wonderful, thank you so so much!! 🙂

  • lily
    April 11, 2016

    hi natasha, this question has nothing to do with this post but i know i’ve seen you post recipes that has poppy seeds in them, so i was wondering how do you grind poppy seeds or what do you use? i have that old Ukrainian hand grinder & its just painful to use it now because it takes so long. Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      I use my meat grinder attachment for my kitchenaid and push down as they grind which helps. I have also had good results using a clean coffee grinder. Reply

  • Mary
    April 10, 2016

    What an unusual recipe…totally love it. The photos are just gorgeous. Will definitely be making these. Pinned. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      April 10, 2016

      Thank you so much for pinning! You’re awesome! 🙂 I hope you love it! Reply

  • Yum
    April 9, 2016

    These are SO good on a burger! Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      Oh yum! I absolutely love that idea. I can totally imagine chomping on a burger with marinated tomatoes. mmmmm… Reply

  • Natasha
    April 9, 2016

    They are just amazing, I make them too but I do them with juliet tomatoes, they are just perfect cause they are small and less work, you don’t have to cut them. Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      That’s so smart! I totally love that idea! Do you peel them also? Reply

  • These look great!! Pinning 🙂 Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      Thank you Natasha and thanks so much for pinning! I really appreciate it! 🙂 Reply

  • April 9, 2016

    This looks so beautiful recipe. I love tomato made recipes and this will be one of my favorite recipe. I am going to add this yummy recipe in my weekly menu. Thanks dear for sharing this nice recipe with us. If you have more tomato recipe please share them also. Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      I hope you you love it! Thanks Malin 🙂 Reply

  • These look amazing!!! Reply

    • Natasha
      natashaskitchen
      April 8, 2016

      Thank you Leanna! 😉 Reply

  • Tzivia
    April 8, 2016

    Wow these look sooooooo very yummmm colorful and tantalizing I loveeeeeeeeee tomatoes in a salad on a sammie or sometimes just to snack on was wondering if I can sub the ketchup for tomato paste pr would it give off a different texture and taste love all ur recipes am hooked on this site have a gr8 weekend hunbun cheers Reply

    • Natasha
      natashaskitchen
      April 8, 2016

      Thank you Tzivia! 🙂 That just about sums up how I feel about these tomatoes ;). I’ve tried substituting with tomato paste and tomato sauce and it just wasn’t the same. Reply

      • Tzivia
        April 10, 2016

        Ya omg these would be gr8 to make for Passover which is in less than 2 weeks yikesssssss and they would be the perfect starter to a meal ok good to know that tomatoes sauce or paste is not the same like it is with ketchup I’ll stick to ketchup then thanx darlin Reply

        • Natasha
          natashaskitchen
          April 10, 2016

          You’re so welcome! Reply

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