Marinated Tomatoes (Sott’olio Method)
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Add flavor to any dish with Marinated Tomatoes! Use the Italian sott’olio method to make delicious marinated cherry tomatoes with simple ingredients.
Got extra cherry tomatoes? Make a batch of marinated tomatoes!
If you buy a large batch of cherry tomatoes, you know that there comes a point where they start to get sort of wrinkled and imperfect. When that happens you can make a quick batch of pickled cherry tomatoes!
This cherry tomato recipe is also perfect for summer months when you grow your own cherry or grape tomatoes at home. Towards the end of the summer you can be harvesting tomatoes almost daily and what do you do with all those tomatoes? Preserve them in olive oil using the sott’olio method.
What is the Sott’olio Method?
Sott’olio is translated to ‘under the oil’ in english and sott’olio is an Italian cooking method for preserving vegetables in oil. The vegetables are boiled in a water and vinegar mixture, drained and stored in a glass jar under a layer of olive oil.
What kitchen tools will I need to make this cherry tomato recipe
- Sauce pan
- Liquid measuring cup, measuring cups, and measuring spoons
- Fine mesh strainer
- Mixing bowl
- Wide mouth glass jar for storage
What ingredients will I need to make these marinated tomatoes?
- Cherry tomatoes or grape tomatoes
- Water and white wine vinegar
- Extra virgin olive oil (opt for a high quality oil here to ensure best flavor)
- Salt, oregano, crushed red pepper
How to make Marinated Tomatoes with the Sott’olio Method
Step 1: Pierce and boil tomatoes
To begin, pierce each cherry tomato through the stem hole with a toothpick and pull the toothpick back out. Then, add water and vinegar to a pot and bring to a boil.
Next, add the cherry tomatoes and reduce to a simmer. Simmer for 10 minutes.
Step 2: Cool and season tomatoes
Then, drain the water from the cherry tomatoes and allow them to cool completely. It is helpful to cool them in the fine mesh strainer so they continue to drain as they cool.
Next, add the cooled tomatoes to a mixing bowl and toss with dried oregano, crushed red pepper and salt.
Step 3: Store cherry tomatoes in a glass jar with olive oil
Finally, transfer seasoned tomatoes to a 2 cup glass jar. Fill jar with extra virgin olive oil until the tomatoes are covered with oil.
As you eat them be sure that the tomatoes stay covered with oil. Store in the refrigerator.
Step 4: Enjoy!
How should I store these pickled cherry tomatoes?
Store them in the refrigerator. The oil may solidify in the refrigerator so just allow the jar to come to room temperature before serving!
How should I serve this marinated cherry tomato recipe?
My absolute favorite way to enjoy sott’olio tomatoes is on a piece of sourdough toast with ricotta cheese and flakey sea salt. They are also delicious on avocado toast with a poached egg.
I also like to serve them on salads with chicken cutlets or on top of creamy white bean hummus.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Marinated Tomatoes
Marinated cherry tomatoes preserved in extra virgin olive oil
Ingredients
- 16oz cherry tomatoes
- 1 1/2 cups of water
- 3/4 cup white wine vinegar
- 1 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1 tsp salt
- About 1 cup extra virgin olive oil (may be less, may be more)
Instructions
- Pierce each cherry tomato through the stem hole with a toothpick and pull the toothpick back out. Add water and vinegar to a pot and bring to a boil. Add the cherry tomatoes and reduce to a simmer. Simmer for 10 minutes.
- Drain the water from the cherry tomatoes and allow them to cool completely. It is helpful to cool them in the fine mesh strainer so they continue to drain as they cool.
- Add the cooled tomatoes to a mixing bowl and toss with dried oregano, crushed red pepper and salt. Transfer seasoned tomatoes to a 2 cup glass jar. Fill jar with extra virgin olive oil until the tomatoes are covered with oil.
- As you eat them be sure that the tomatoes stay covered with oil. Store in refrigerator
Sarah says
Can these be made with regular white vinegar? Or maybe balsamic? I don’t have any white wine vinegar. Thanks!
Madeline says
Hi Sarah! Either will work! The white vin will have a more acidic taste while the regular balsamic will be slightly sweet. I would personally do the balsamic 🙂
Sarah says
Thank you! The balsamic worked great!
Madeline says
Yay!!
Lindsay says
Could I use rice vinegar or red wine vinegar? Forgot to pick up the white wine vinegar when getting the ingredients!
Madeline says
Either one will work!! they all give a slightly different taste but will all work!!
Kate Creveling says
These are so delicious and versatile! Will be enjoying them all summer long!
★★★★★
Madeline says
SO glad to hear that! thank you so much!
Joanna says
Holy delicious!!!
★★★★★
Madeline says
That makes me so happy!!
Danielle says
Do you use the leftover oil for anything?
Erica says
Delicious and so easy to make! We enjoyed dipping fresh bread into the olive oil
★★★★★
Madeline says
Wonderful!! thank you so much!
Nina D says
WOW, Maddy, these are delicious! Just had them for breakfast on a piece of toast with cream cheese. While munching I started thinking about what else I could serve them with and the short answer is: everything! Really great. And any leftover (very tasty) oil can get used up in dressings, sauces, dips … this one is a keeper that I will make over and over and share with everybody I know. Thank you!
★★★★★
Madeline says
Ahh I am SOO glad to hear thsi! thank you!
Ashley says
This was phenomenal! I’ll start by saying I am not a tomato lover, but the stuff on Instagram looked too good not to try it. I used rice vinegar and garlic infused olive oil (because it was all I had on hand) and WOW. I wanted to have it on everything!! Great recipe, great to make and take to a party, especially this summer. Loved it!! Thank you 🙂
★★★★★
Madeline says
WOW!! sounds amazing. I’m gonna try an infused olive oil with my next batch!
Nicole says
So Delish! I needed to use up some cherry tomatoes that I bought in bulk and I made this and used it on various things including grilled chicken, sauteed shrimp, grilled shrimp, simple pasta and avocado toast.
★★★★★
Madeline says
wonderful!!! so glad you found so many ways to use them 🙂
Claudia says
Loooove everything about this recipe… it is the fourth time I make it and it gets better and better. Love my cherry tomatoes over a toast and ricotta. Love it so much!
★★★★★
Madeline says
yay !! So glad you love it as much as I do!!
Leah says
These tomatoes are little bites of heaven!
★★★★★
maryjane says
Thank you!!
Cebca says
Does this work better with wrinkly tomatoes or is it just a good way to use them up before they go bad (i.e., if I just bought tomatoes today, worth it to let them get a little soft or should I just make it right away?)
Madeline says
Either way works!! I just used this on fresh off the vine tomatoes last week!
Ashleigh Farias says
Amazing! I made this with white modena vinegar and it was perfect
★★★★★
Madeline says
amazing!! thank you!
Leesa says
What a fantastic recipe. Super easy prep with a great flavor profile. This is my new go to appetizer paired with thinly sliced baguette seasoned with a spray of olive oil and a sprinkle of garlic salt. Broil until slightly browned on both sides. Let cool then top with a smear of Boursin herbed cheese and marinated tomatoes. I store the tomatoes on my counter as noted in the recipe. I add to pasta, green salads and pasta salads using the flavored oil for dressing. Have shared this recipe link with friends. This is a winner!
★★★★★
Madeline says
thank you so much!!
Allison says
I made these yesterday, they are so good! Will definitely make again.
★★★★★
Madeline says
yay! so glad to hear that!
Vanessa says
Yum! Totally easy and delIcious way to use up those extra summer tomatoes.
★★★★★
Madeline says
awesome!! thank you!!
Anna says
These marinated tomatoes are to die for! Incredibly easy to make and full of so much flavor. Paired with ricotta on toast, it is the most delicious snack. I used red wine vinegar instead of white wine and they came out perfect. Thanks for the great recipe!
★★★★★
Madeline says
love to hear it!! thank you!
Jessica says
These, these, THESE magical tomatoes – I love these tomatoes so very much. I have them on toast with cream cheese or ricotta and brings me joy anytime I eat these.
★★★★★
Madeline says
hahaha THANK YOU!
Jaime says
So good!! I used balsamic and it was fantastic!
★★★★★
Madeline says
wonderful!! thank you!!
Christine says
SO so good! I’m making another batch today and I’m going to make mini skewers with them along with fresh basil and small mozzarella balls.
★★★★★
Maggie says
Incredible and so easy! Will definitely be making again
★★★★★
Becca says
These were so delicious! I ate them with focaccia bread from the farmers market spread with cream cheese. My husband and I almost ate the whole jar standing over the counter. Used red wine vinegar since that’s all we had. It still tasted DELICIOUS!
Kristen says
DELICIOUS! Such a great way to use cherry/grape tomatoes from the garden at the end of summer. Served these Sri a red tomatoes up with burrata and some multigrain toast rubbed with fresh garlic. What a great combo for a snack or meal any time of day! Will be sharing this recipe with everyone I know!
★★★★★
Madeline says
thank you!!
Meagan says
I cannot get enough of these marinated tomatoes! Some of these on sourdough toast with ricotta cheese has been an end of summer staple for me. So easy and so delicious!
★★★★★
Madeline says
awesome!! thank you!
Jeannie Markech says
Fantastic flavor! An excellent and easy alternative to the usual “things to do with summer tomatoes!” My whole family LOVED these!
★★★★★
Madeline says
so glad to hear that! Thank you!
Jeannie Markech says
Easy and delicious!
★★★★★
Sue S says
Amazing! I used grape and pear tomatoes. My husband can’t get enough!
★★★★★
Madeline says
Awesome! I’m glad he likes them!
Lizzie says
These are delicious!! Made them before when some friends gifted me a ton of tomatoes from the garden. Came back today after a trip to the farmers market – tripling the recipe now!! I love adding them to toast, or on the side of a grain bowl with salmon or chicken – adds a great pop of flavor!! Soo good!
★★★★★
Shannon says
Super easy and delicious. Whipped these up on a whim, so I had to sub red wine vinegar but they turned out beautifully. Excited to make them per the recipe!
★★★★★
Madeline says
amazing!! thank you!!
IRINA PEROULAS says
Omg these are amazing, thank you! I added dry basil and a teaspoon of fig balsamic to the end product. I put these on keto toast top it with smoked Salman, so good. Thank you again 💞
★★★★★
Madeline says
amazing!!! the fig balsamic sounds like a delish addition!
Laura says
These were so easy to make, and they are delicious! Currently enjoying them on sourdough toast with ricotta. Thanks for the great recipe!
★★★★★
Madeline says
so amazing!! that combo sounds awesome
Mary P says
Yum!
★★★★★
Becca says
Absolutely love this! Will be making it weekly. Truly delicious!
★★★★★
Madeline says
wonderful! thank you!
Catherine says
Super easy to make! Can’t wait to put this on top of some ricotta sourdough toast!!
★★★★★
Madeline says
yum!! thanks Catherine!
Karyn Sokolowski says
So easy and delicious! I eat them right out of the jar. Can’t wait to try them with some ricotta.
Madeline says
love eating them out of the jar too! ricotta combo is the best. thanks Karyn!
Alden G says
YUM! Had these over some mashed avocado and English muffin with breakfast this morning – SO GOOD
★★★★★
Madeline says
sounds like a perfect combo!
Christina wagner says
So yummy!! I made these to put on top of my salmon so we ate them right away and they added the perfect burst of flavor
Madeline says
awesome idea! thank you!
Hannah says
This is the best decadent savory topping I am literally drooling over it!!! Perfectly balanced flavors to add to something simple or I could also see adding these tomatoes to a salad or a pizza!
★★★★★
Madeline says
yess salad and pizza are both great ideas! thanks Hannah!
Deb says
Made batches of this with cherry tomatoes and my ripe Roma tomatoes. LOVE love love this recipe.
(Ran out of wine vinegar so used rice vinegar… no difference)
★★★★★
Madeline says
amazing! Never tried with roma so im so glad to hear it works
Tori says
Fantastic! I used grape tomatoes and rice vinegar, and have been enjoying them alongside some pita, garlic hummus and halloumi for lunch. Looking forward to trying them on avocado toast too!
★★★★★
Jessica says
I grow cherry tomatoes in my garden specifically for this recipe and make a jar every week to keep on my counter in the summer. I add to everything from eggs to rice. So good.
★★★★★
Madeline says
I love to hear that! Thanks, Jessica!
Mindy says
Easy and delicious.
★★★★★
Madeline says
Thanks so much, Mindy!
Caroline says
Delicious! We’ve been making this through the summer with tomatoes from the garden. We love this tasty recipe. Thank you!
★★★★★
Madeline says
Love that! Thanks, Caroline!