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.
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
- Slow Roasted Tomato and Burrata Salad
- Creamy Tomato Basil Chicken
- Sheet Pan Chicken and Gnocchi
- Cherry Tomato Pasta with Chicken
- Caprese Chicken Skillet
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
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