Easy Marinated Tomatoes (with Jalapeno)

Highlight homegrown tomatoes simply with this Marinated Tomatoes recipe. Think of it like a simple tomato salad, drizzled with oil and acid, punched up with thin, fresh slices of jalapeno. This easy side dish showcases peak-season tomatoes effortlessly.

I'm kind of obsessed with fresh cherry and grape tomatoes of all kinds. I eat them like candy, fresh from the garden or the Farmer's Market. And this recipe is so simple, with so few ingredients, that it deserves to be made with the freshest, most flavorful tomatoes you can find.

If you're also bite-sized tomato obsessed, these recipes highlight the beauty of garden-fresh tomatoes: starring front and center in this bubbling hot, gooey Tomato Goat Cheese Dip; appearing au natural in this colorful Mexican Dense Bean Salad; and stunning in this super fresh Cucumber Pico de Gallo.

Why You'll Love This Recipe

• Tastes great! Sometimes the simplest recipes are the best, especially when freshly picked tomatoes are part of the equation. Other than the star ingredient, jalapeno, apple cider vinegar, and some good quality extra virgin olive oil (EVOO) are all you need to make this super simple Marinated Tomatoes recipe.
• Easy to prepare. Slicing up tomatoes and jalapenos is the only real effort required here. This is very much an "add ingredients to a bowl and stir" kind of recipe. Just add sliced tomatoes and jalapeno to a bowl, then coat with apple cider vinegar and EVOO. Stir and let marinate for at least 2 hours, but ideally 4, to let the flavors meld.
• Endlessly customizable. Add thinly sliced red onion. Add minced garlic, or sprinkle with garlic powder. Add a squirt of fresh lime juice. Sprinkle cotija or feta cheese on top before serving. Make it hotter with the addition of cayenne pepper. There are so many slight tweaks you can make to this recipe to better suit your tastes.
• If you're looking for other recipes that star fresh tomatoes, then you should check out this Baked Feta Pasta with Chorizo (another simple viral recipe with minimal ingredients).

Ingredients

I love the simplicity of Pinch of Yum's marinated tomatoes, but when I want a batch of zesty marinated tomatoes, this recipe is my (jalapeno) jam.

• Cherry or grape tomatoes - Grab a pound of your favorite cherry or grape tomatoes and cut them into halves or quarters. I went with a mix of reds and yellows, which always makes for a fun, colorful presentation. You could also make this tomato salad with a larger variety; think heirloom varieties like Brandywine or Beefsteak or how amazing would this look with thick slices of Cherokee Purple against vibrant slices of jalapeno?
• Jalapeno or serrano pepper - Just one is all you need, but why not add two if you're feeling especially zesty? Thinly slice your pepper of choice; up to you if you want to remove the seeds and/or pith to reduce the heat.
• Olive oil - Reach for a good quality olive oil, ideally one with a mild flavor, since you'll want those tomatoes to remain the star.
• Apple cider vinegar or lime juice - A tablespoon of acid really punches things up, adding a lovely vibrancy to each fresh, juicy bite of tomato. Either apple cider vinegar or lime juice are fantastic here. Or use a little of each.
• Cayenne pepper - This is optional, but a dash or two helps the heat permeate further throughout the dish. You could achieve a similar result with a few dashes of your favorite hot sauce as well.
• Salt - I don't typically measure, but I recommend adding at least ½ teaspoon to really bring out the flavors of the fresh tomatoes.

This spicy marinated tomato recipe yields around 2.5 - 3 cups, depending on the size of the cherry or grape tomatoes used.

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Substitutions & Suggested Additions

Swap This For That

• Jalapeno or serrano pepper - If you're not feeling the heat, a good option here is to reach for a mini sweet pepper or two. Bonus: they come in fun colors like red, orange, and yellow. Or maybe a jalapeno isn't hot enough for you; why not be daring and use a thinly sliced habanero? Though I'm gonna recommend removing the pith and seeds.
• Apple cider vinegar or lime juice - Red wine vinegar also works here, just use an equal amount to what the recipe calls for. It's milder, a little sweeter, and less tangy than apple cider vinegar, but it works well against fresh tomatoes.

Elevate With Add-Ins

• Chipotle en adobo - Stir in a little bit of the sauce, let's say a teaspoon or two, for subtle smokiness and heat. This is a personal favorite modification of mine.
• Fresh herbs - Are just begging to be put on this fresh tomato salad. Think cilantro, basil, oregano, and parsley, all great additions here. Use one herb, or opt for a mix.
• Garlic and onion - I love both, and both make great additions! I recommend using 1-2 garlic cloves, finely minced. And a small, thinly sliced red onion (or shallot) makes this marinated tomato salad feel reminiscent of pico de gallo. If you dislike the pungency of raw garlic, but still want the flavor, reach for garlic powder instead.
• Spices - Cumin, smoked paprika, garlic powder, and onion powder are all great here. Add small amounts of your spice addition of choice, then taste and adjust. Or you could also season simply with salt and black pepper.

How to Make Marinated Tomatoes - Directions

1. Step 1. Thinly slice the jalapeno (or serrano) pepper and halve or quarter the cherry (or grape) tomatoes. Add to a medium-sized bowl.
2. Step 2. Whisk the olive oil and apple cider vinegar (or lime juice) together with the cayenne pepper (if using), and pour over the tomatoes.
3. Step 3. Sprinkle on salt and stir, until just mixed.
4. Step 4. Refrigerate for at least 2 hours (ideally 4) before serving, to chill the tomatoes and let the flavors meld.

Recipe FAQs

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