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Marinated Tomatoes (Sott’olio Method)

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By: MadelinePosted: 04/25/2021Updated: 04/17/2022

This post may contain affiliate links. Please read my disclosure policy.

Add flavor to any dish with Marinated Tomatoes! Use the Italian sott’olio method to make delicious marinated cherry tomatoes with simple ingredients.

Above view of a piece of toast with ricotta cheese on it with marinated tomatoes

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.

Above view of cherry tomatoes for marinated tomatoes recipe

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.

Brined cherry tomatoes for marinated tomatoes recipe tossed in seasonings

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
Marinated cherry tomatoes in a jar with olive oil pouring on top of them

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
Above view of a piece of toast with ricotta cheese on it with marinated cherry tomatoes

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!

Above view of a bowl of marinated cherry tomatoes made with the sott'olio method in a small bowl

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!

Image for pinning Marinated Tomatoes (Sott'olio Method) recipe on pinterest
Above view of a bowl of marinated cherry tomatoes made with the sott'olio method in a small bowl
Recipe

Marinated Tomatoes

★★★★★ 5 from 34 reviews

Marinated cherry tomatoes preserved in extra virgin olive oil

Recipe By: Madeline
Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Print Pin it Rate recipe Save recipe
Servings: 8 servings 1x

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

  1. 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.
  2. 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.
  3. 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. 
  4. As you eat them be sure that the tomatoes stay covered with oil. Store in refrigerator
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Marinated Tomatoes?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sarah says

    Posted on 5/3 at 7:08 pm

    Can these be made with regular white vinegar? Or maybe balsamic? I don’t have any white wine vinegar. Thanks!

    Reply
    • Madeline says

      Posted on 5/3 at 10:11 pm

      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 🙂

      Reply
  2. Sarah says

    Posted on 5/4 at 12:58 pm

    Thank you! The balsamic worked great!

    Reply
    • Madeline says

      Posted on 5/4 at 5:25 pm

      Yay!!

      Reply
  3. Lindsay says

    Posted on 5/4 at 1:46 pm

    Could I use rice vinegar or red wine vinegar? Forgot to pick up the white wine vinegar when getting the ingredients!

    Reply
    • Madeline says

      Posted on 5/4 at 5:26 pm

      Either one will work!! they all give a slightly different taste but will all work!!

      Reply
  4. Kate Creveling says

    Posted on 5/7 at 8:20 am

    These are so delicious and versatile! Will be enjoying them all summer long!

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/7 at 8:50 am

      SO glad to hear that! thank you so much!

      Reply
  5. Joanna says

    Posted on 5/10 at 12:40 pm

    Holy delicious!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/11 at 8:23 am

      That makes me so happy!!

      Reply
  6. Danielle says

    Posted on 5/13 at 1:38 pm

    Do you use the leftover oil for anything?

    Reply
  7. Erica says

    Posted on 5/18 at 11:32 pm

    Delicious and so easy to make! We enjoyed dipping fresh bread into the olive oil

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:47 am

      Wonderful!! thank you so much!

      Reply
  8. Nina D says

    Posted on 5/22 at 9:38 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/1 at 10:45 am

      Ahh I am SOO glad to hear thsi! thank you!

      Reply
  9. Ashley says

    Posted on 6/2 at 7:35 am

    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 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/8 at 11:15 am

      WOW!! sounds amazing. I’m gonna try an infused olive oil with my next batch!

      Reply
  10. Nicole says

    Posted on 6/2 at 8:20 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/8 at 11:11 am

      wonderful!!! so glad you found so many ways to use them 🙂

      Reply
  11. Claudia says

    Posted on 6/22 at 5:38 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/23 at 9:30 am

      yay !! So glad you love it as much as I do!!

      Reply
  12. Leah says

    Posted on 7/12 at 9:20 am

    These tomatoes are little bites of heaven!

    ★★★★★

    Reply
    • maryjane says

      Posted on 7/14 at 11:28 am

      Thank you!!

      Reply
  13. Cebca says

    Posted on 7/12 at 8:21 pm

    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?)

    Reply
    • Madeline says

      Posted on 7/12 at 8:31 pm

      Either way works!! I just used this on fresh off the vine tomatoes last week!

      Reply
  14. Ashleigh Farias says

    Posted on 7/14 at 5:17 pm

    Amazing! I made this with white modena vinegar and it was perfect

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/15 at 10:26 am

      amazing!! thank you!

      Reply
  15. Leesa says

    Posted on 7/16 at 10:50 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/16 at 3:30 pm

      thank you so much!!

      Reply
  16. Allison says

    Posted on 7/19 at 8:58 pm

    I made these yesterday, they are so good! Will definitely make again.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:32 pm

      yay! so glad to hear that!

      Reply
  17. Vanessa says

    Posted on 7/19 at 11:48 pm

    Yum! Totally easy and delIcious way to use up those extra summer tomatoes.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:23 pm

      awesome!! thank you!!

      Reply
  18. Anna says

    Posted on 7/20 at 11:32 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:15 pm

      love to hear it!! thank you!

      Reply
  19. Jessica says

    Posted on 7/30 at 6:32 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/6 at 10:23 am

      hahaha THANK YOU!

      Reply
  20. Jaime says

    Posted on 7/31 at 12:19 pm

    So good!! I used balsamic and it was fantastic!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/6 at 10:23 am

      wonderful!! thank you!!

      Reply
  21. Christine says

    Posted on 8/10 at 12:47 pm

    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.

    ★★★★★

    Reply
  22. Maggie says

    Posted on 8/27 at 6:35 pm

    Incredible and so easy! Will definitely be making again

    ★★★★★

    Reply
  23. Becca says

    Posted on 8/28 at 7:18 pm

    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!

    Reply
  24. Kristen says

    Posted on 9/6 at 2:59 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 8:38 am

      thank you!!

      Reply
  25. Meagan says

    Posted on 9/7 at 11:18 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 8:37 am

      awesome!! thank you!

      Reply
  26. Jeannie Markech says

    Posted on 9/7 at 4:49 pm

    Fantastic flavor! An excellent and easy alternative to the usual “things to do with summer tomatoes!” My whole family LOVED these!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 8:37 am

      so glad to hear that! Thank you!

      Reply
  27. Jeannie Markech says

    Posted on 9/24 at 5:50 pm

    Easy and delicious!

    ★★★★★

    Reply
  28. Sue S says

    Posted on 9/24 at 7:20 pm

    Amazing! I used grape and pear tomatoes. My husband can’t get enough!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/27 at 5:49 pm

      Awesome! I’m glad he likes them!

      Reply
  29. Lizzie says

    Posted on 10/10 at 3:00 pm

    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!

    ★★★★★

    Reply
  30. Shannon says

    Posted on 11/3 at 4:12 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/5 at 11:45 am

      amazing!! thank you!!

      Reply
  31. IRINA PEROULAS says

    Posted on 11/12 at 9:00 pm

    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 💞

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/15 at 9:34 am

      amazing!!! the fig balsamic sounds like a delish addition!

      Reply
  32. Laura says

    Posted on 3/24 at 2:57 pm

    These were so easy to make, and they are delicious! Currently enjoying them on sourdough toast with ricotta. Thanks for the great recipe!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/24 at 3:00 pm

      so amazing!! that combo sounds awesome

      Reply
  33. Mary P says

    Posted on 4/1 at 1:16 pm

    Yum!

    ★★★★★

    Reply
  34. Becca says

    Posted on 4/5 at 8:52 pm

    Absolutely love this! Will be making it weekly. Truly delicious!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/8 at 9:22 am

      wonderful! thank you!

      Reply
  35. Catherine says

    Posted on 4/12 at 3:11 pm

    Super easy to make! Can’t wait to put this on top of some ricotta sourdough toast!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/12 at 3:52 pm

      yum!! thanks Catherine!

      Reply
  36. Karyn Sokolowski says

    Posted on 4/19 at 8:32 pm

    So easy and delicious! I eat them right out of the jar. Can’t wait to try them with some ricotta.

    Reply
    • Madeline says

      Posted on 4/21 at 10:50 am

      love eating them out of the jar too! ricotta combo is the best. thanks Karyn!

      Reply
  37. Alden G says

    Posted on 4/25 at 7:05 pm

    YUM! Had these over some mashed avocado and English muffin with breakfast this morning – SO GOOD

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/27 at 9:24 am

      sounds like a perfect combo!

      Reply
  38. Christina wagner says

    Posted on 5/29 at 8:52 pm

    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

    Reply
    • Madeline says

      Posted on 6/2 at 3:34 pm

      awesome idea! thank you!

      Reply
  39. Hannah says

    Posted on 8/29 at 9:14 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/5 at 12:43 pm

      yess salad and pizza are both great ideas! thanks Hannah!

      Reply
  40. Deb says

    Posted on 10/6 at 12:22 pm

    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)

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/9 at 7:45 pm

      amazing! Never tried with roma so im so glad to hear it works

      Reply
  41. Tori says

    Posted on 1/17 at 8:26 am

    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!

    ★★★★★

    Reply
  42. Jessica says

    Posted on 3/21 at 5:03 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/22 at 7:02 am

      I love to hear that! Thanks, Jessica!

      Reply

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