Looking for an easy and fresh way to use up those summertime tomatoes? These Marinated Garden Tomatoes are the answer! Thick slices of perfectly ripe tomatoes are gently tossed in a simple vinaigrette with chopped fresh parsley and left to marinate for 20-30 minutes.
This dish is the essence of summer on a platter!
Why This Recipe Works
- The recipe begins with fresh vine-ripened summer tomatoes.
- A simple vinaigrette dresses the tomatoes and brings out their best.
- A 30 minute rest to let the tomatoes marinate in the vinaigrette elevates this side dish to something incredibly flavorful.
The Story Behind This Recipe
This is my mom's recipe, and I remember it being on our table nearly every night from the time that tomatoes started appearing in the garden each summer. It goes with just about anything!
- The tomatoes are definitely the star of the show here so find the very best! If you don't grow your own, consider making a trip to the farmer's market or farm stand to find some locally grown beauties.
- Tarragon vinegar is the acidic ingredient in this vinaigrette. Can't find tarragon vinegar? No problem! Substitute white wine vinegar instead.
- Fresh parsley makes a nice herbal complement to the tomatoes, but you could also use fresh basil, dill or tarragon (or a combination of herbs) instead.
How To Make This Recipe
- Slice the tomatoes into ½ inch thick slices. Transfer to a 9x13 baking dish.
- Mince the garlic and let it sit in medium-sized bowl with the vinegar for about 10 minutes or so (this helps mellow out the raw garlic flavor).
- Whisk the Dijon mustard, sugar, salt and parsley in with the garlic and vinegar. Slowly whisk in the olive oil.
- Pour the vinaigrette over the sliced tomatoes and carefully combine. Let them sit at room temperature for 30 minutes, gently turning them from time to time.
- Use only the very best ripe tomatoes! I can't stress this enough. This is a recipe that is meant to be made in the summer with gloriously ripe tomatoes from the garden, farm stand or farmer's market.
- Use a serrated knife to cut the tomatoes. Slicing ripe tomatoes with a regular knife isn't easy. Switch it out for one with a serrated edge (one with visible teeth like a bread knife) instead. You will get much cleaner slices!
- Cut around any cores if necessary. Really ripe tomatoes often have very little core in the center. Should you encounter any, simply cut around the core and discard it.
- Whisk the olive oil into the rest of the vinaigrette ingredients S-L-O-W-L-Y. Oil and vinegar don't naturally want to combine. By pouring the olive oil in at a slow trickle while constantly whisking as you go you will be making an emulsion which creates an optimal dispersement of the oil and vinegar that helps hold the vinaigrette together and keep it from separating. If you are a science-y type and want to learn more, check out this article! It's all you ever wanted to know about culinary emulsions and more.
- Use a 9 x 13 baking dish or something similar to marinate the tomatoes. This allows the tomatoes to spread out and soak up more of the delicious vinaigrette. It also makes gently turning them over as they marinate a little easier.
Yes! As long as the tomatoes are ripe and delicious they will be perfect.
White wine vinegar is the best substitute for tarragon vinegar.
Basil, tarragon and/or dill will all work nicely in this recipe.
Yes! You can make it several hours ahead of time. If you plan to have the tomatoes marinating for more than an hour, cover them in plastic wrap and place them in the refrigerator. Take the tomatoes out 30-45 minutes before you plan to serve them so they can warm up slightly.
Cover any leftover marinated tomatoes tightly and store them in the refrigerator for up to 3 days.
Looking for more Nordic-inspired tomato recipes? There are several here on the blog:
Marinated Garden Tomatoes
- 2½-3 pounds ripe summer tomatoes
- 2 tablespoons tarragon vinegar or substitute white wine vinegar instead
- 1 large clove of garlic minced
- 1 teaspoon fine salt
- 1 teaspoon sugar
- ¼ teaspoon freshly cracked pepper
- 2 teaspoons Dijon mustard
- ¼ cup chopped fresh Italian parsley
- ½ cup extra-virgin olive oil
- Slice the tomatoes into ½ inch thick slices and transfer to a large bowl Set aside.
- Combine the garlic and vinegar together in a medium bowl and let stand for 10 minutes. Add the salt, sugar, pepper, mustard and parsley and whisk together. Slowly whisk in olive oil. Pour the vinaigrette over the tomatoes. Let stand at least 30 minutes, gently turning over occasionally. Serve at room temperature.
If you loved this recipe, give it a star review! Also, snap a picture of your Marinated Garden Tomatoes and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.