Marinated Tomatoes Recipe
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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)
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.
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.
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.
Marinated Tomatoes Recipe
Ingredients
Instructions
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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
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paring knife to remove skins. Quarter tomatoes and place into a deep bowl.
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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.
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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
Note:
Tomatoes can stain in the fridge for up to four weeks. I hope you’ll give them a try ?.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello Natasha, these tomatoes are AMAZING! Every time I make them I have several people asking for the recipe! I am doubling the batch for a party on Saturday but was wondering have far ahead of time I can make these?
Hi Emily, marinated tomatoes keep really well in the refrigerator so that should be alright. I hope you enjoy it!
How important is the sugar given the amount already in ketchup?
Every ingredient is important to achieve the taste that we recommend but feel free to do an experiment if you wish to try it out. I think it’s worth trying.
This side-dish is very easy to make and is tasty delicious😛
I’m so glad you enjoyed it!
These are a staple at our household! Thanks girl !
I’m so glad you found a favorite on our blog! That’s so great!
Can I substitute kosher salt to regular sea salt?
I imagine that will work too. Here’s a good salt reference for conversion.
I don’t like cilantro can I use basil or parsley instead
Hi Barbara, 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.
Love these tomatoes. I made 4 jars and proper canned them for 10 minutes in boiling water. They are as good as fresh.
Hi Beatrice, thank you so much for sharing your experience with canning these tomatoes. I know that will help others with the same question about making canned tomatoes.
10 minutes in a water bath is NOT proper canning – that is dangerous. For canning instructions, go to https://nchfp.uga.edu/
These tomatoes r always a hit! I grow my own Romano tomatoes and planning to plant more next year, because this recipe is just bomba. We had friends over, everyone loved it. Goes very well with шашлык, and any meat. I share this recipe with all of my friends.., Thank u, Natasha! You are bomba too
I’m so glad you enjoyed that Tanichka! Thank you for that great review!
Hey Natasha,
I know this recipe is defs more of a party size! If I wanted it in a smaller batch should I cut everything in half! Thanks
Hi Mary! Halving the recipe is just fine, although if you wanted to make the full recipe, it does keep really well in the fridge
Thank you for this recipe. Best tomato recipe ever. Have you ever processed and used on zoodles or angel hair?
Hi Suzan! Honestly I have not but that sounds interesting!
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.
I’m so happy you enjoyed that, Inna. Thank you for sharing that with us!
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?
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.
Hi Natasha! If i use 12 pounds tomatos, should I also double the amount of herbs and garlic?
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.
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 !
That is awesome!! Was it ready in the same amount of time or did it take longer to marinate batch #2?
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!!
Good to know Maria, thanks for sharing!
hi natasha
how long will the tomatoes last in fridge. their shelf life please?
Tonia, tomatoes can stain in the fridge for up to four weeks. I hope you’ll give them a try 😀.
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!
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!
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
That’s a great idea Charlene 👍🏻.
I dont like Cilantro at all. Basil is always a good pair with tomatoes, but wonder if they will last as long.
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!
My pleasure Kitti! Please let me know what you think of the recipe!
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?
It definitely is a party-sized recipe but it always dissapears quickly.
How much is 28 oz of ketchup?
It is 3 1/2 cups.
Thank you!
You’re welcome Yvonne!
Hey Natasha, have you tried substiuting ketchup with tomato paste? I assume i wouldnt need much.
Thanks,
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.
This has been my go to for work events, my co-workers love them.
That’s great Michelle! I appreciate you sharing your review of the recipe!
Just curious if you’ve tried this by leaving the skins on?
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.
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!
Fala, That’s just awesome!! Thank you for sharing your wonderful review 🙂
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”
Ha ha!! Yessss!!! 🙂 I’m so glad you liked them 🙂
Natasha, do you think I can use tomato juice instead of ketchup?
The flavor wont be quite right. I’ve tried substituting with tomato sauce and it just wasn’t the same.
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
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 🙂
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.
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! 😉
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!!!!
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! 😉
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.
I’m so happy you’re enjoying the recipe! 🙂
Can Katchup be substituted with anything else? Thank you!
I have tried substituting it with tomato sauce and tomato paste and it just wasn’t nearly as good.
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.
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.
Question: what is the conversion for Kosher salt? Is it less than table salt or more table salt? I always forget. Thanks
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 reference.
Ohmygod that’s such a mouthwatering recipe!! Awesome! How long can I put this in the fridge after I’ve made this?
Tomatoes can stain in the fridge for up to four weeks. I hope you’ll give them a try 😀.
4 weeks? Well I’ll tell you I can’t keep them for more than a couple days before they disappear. Great stuff!!
Ha! That’s awesome! 🙂
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
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 🙂
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!
Thank you Yana for the tip 😀.
These tomatoes look SO DELICIOUS! I am such a huge fan of tomatoes, especially marinated, I will be giving this recipe a try.
Thank you Olga! I hope you love the recipe! 😉
Thank you Olga! I hope you love the recipe! 😉
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..
Thank you! They really are so tasty 🙂
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. ☺
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! 🙂
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. ☺
Wonderful, thank you so so much!! 🙂
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.
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.
What an unusual recipe…totally love it. The photos are just gorgeous. Will definitely be making these. Pinned. Thanks for sharing!
Thank you so much for pinning! You’re awesome! 🙂 I hope you love it!
These are SO good on a burger!
Oh yum! I absolutely love that idea. I can totally imagine chomping on a burger with marinated tomatoes. mmmmm…
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.
That’s so smart! I totally love that idea! Do you peel them also?
These look great!! Pinning 🙂
Thank you Natasha and thanks so much for pinning! I really appreciate it! 🙂
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.
I hope you you love it! Thanks Malin 🙂
These look amazing!!!
Thank you Leanna! 😉
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
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.
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
You’re so welcome!