Add flavor to any dish with Marinated Tomatoes! Use the Italian sott’olio method to make delicious marinated cherry tomatoes with simple ingredients.
Hands-off
Easy cleanup
You’ll Learn: How to give new life to cherry tomatoes
Worth It: Makes your tomatoes taste like summer’s best
Bonus: Adds a flavor boost to many dishes
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.
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.
These marinated tomatoes are the perfect addition to an appetizer spread. I love to serve them in a small bowl alongside a bowl of quick pickled vegetables.
Check out These Other Tomato Based Recipes
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!
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!
Email Recipe for Later
Recipe
Marinated Tomatoes
Ingredients
- 16 oz 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
Nutrition Information
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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