Marinated tomatoes in herb sauce is a fun way to serve up fresh tomatoes, and this delicious tomato salad is from my sister Sandy! This is great made with marjoram from the herb garden, but if you don’t have that, see recommendations for other herbs.
Years ago when my sister Sandy heard that I was growing marjoram My new herbal bedShe gave me this recipe Tomatoes marinated in herbal sauce Which came from a collection of recipes by her neighbors aptly called Our Neighborhood Cookbook, and Sandy recommends using marjoram as one of the herbs. I had never heard of tomato marinade, so this marinated tomato salad was a completely new idea to me. But Sandy is passionate about power.
I made this salad for the first time when I ate it Inherited yellow tomatoes And fresh marjoram in my garden. But now I’m alive Apartment in downtown Salt Lake City Which does not have a garden space. But recently a friend gave me some delicious garden tomatoes, so the first time I was cooking with Kara in the new kitchen we made this salad to refresh very old photos, we used garden tomatoes, yellow cherry tomatoes, and thyme for the fresh herbs, and it was delicious.
I know tomato season is over, but I think late summer tomatoes are always the best, so if you have fresh garden tomatoes, make these soaked tomatoes right away! And summer doesn’t last forever, so check out the links in this post for more good ideas for summer tomato salads to enjoy before it’s too late!
What ingredients do you need for this recipe?
- Garden tomatoes (see notes)
- olive oil
- white wine vinegar
- green onion
- Fresh parsley, finely chopped
- chopped fresh marjoram leaves (or other fresh herbs)
- minced garlic (referral link), or chopped fresh garlic if you have it
- sea salt
- Freshly ground black pepper
What if you don’t have fresh marjoram?
This recipe is a good reason to grow some fresh marjoram if you have an herb garden! But if you don’t have fresh marjoram and don’t want to buy it, substitute thyme, thyme, basil, or another herb that goes well with the tomatoes in this recipe. We used fresh thyme for this batch, but if I had more than one of those herbs, I would use a mix of fresh herbs.
What Kind of Parsley Should You Use With Marinated Tomatoes?
I know some chefs have a strong preference for flat Italian parsley, but honestly I love both curly and flat parsley, so use the kind you like best in this salad. and check out Cooking with fresh parsley If you are a fan of parsley or grow it in your own herb garden!
Want more summer tomato salads?
paying off 20 summer tomato salad For more amazing summer tomato salad ideas!
How to make tomato marinated with herb sauce:
(Scroll down for a full, printable recipe with nutritional information.)
- Start by chopping fresh herbs. I used thyme, but use a mixture of herbs if you have it. You can also use more fresh herbs than the tablespoon calls for in this recipe if you have a lot of herbs (depending on the type of herb you use and how much you like that flavor.
- Then chop the parsley.
- Cut green onions into thin slices.
- I put the ingredients for the sauce in my own magic bullet (Referral link) and combine them together, giving a nice green look to the seasoning and merging flavors.
- Wash and dry the tomatoes if necessary, and Sandy recommends a mix of different colored tomatoes, but you can definitely make them all red tomatoes if that’s what you have on hand.
- Cut the tomatoes into similar sized pieces, either sliced or chopped pieces, whichever you prefer.
- The fresh red tomatoes we used in the garden were very juicy, so I drained them in a colander for a minute.
- Pour the sauce over the tomatoes, cover with an airtight lid, and let marinate for a few hours at room temperature. This is it!
- This is the best on the day it was made, but I was pleasantly surprised that it was still so good after being in the fridge overnight.
Make it a low carb meal:
Marinated tomato salad with herb dressing will taste great with Chicken Souvlakior Grilled pork chops with ginger and soyAnd the Grilled chicken with mustard and rosemaryAnd the Chicken cutlets with mustard sauceor maple salmon For a delicious dinner in summer or early fall.
More summer tomato salads to enjoy:
middle eastern tomato salad ~ Calin’s Kitchen
Tomato salad with burrata cheese ~ White on Couple Rice
Tomato, cucumber, mint and feta salad ~ Calin’s Kitchen
Tomato, basil, avocado and mozzarella salad ~ Julia album
Summer tomato salad with goat cheese ~ Calin’s Kitchen
6 large tomatoes (see notes)
2/3 cup olive oil
1/4 cup of white wine vinegar
1/4 cup chopped green onion
1/4 cup finely chopped fresh parsley (curly or flat parsley will work here)
1 teaspoon fresh marjoram leaves (or other fresh herbs, use more herbs if you like)
1 teaspoon finely minced fresh garlic
1 tsp. sea salt
1/4 tsp. Freshly ground black pepper
- Chop the fresh herbs of your choice, chop the parsley and chop the green onions into thin slices.
- In a food processor, blender, or Magic Bullet blender, add olive oil, vinegar, green onions, parsley, marjoram, other fresh herbs, garlic, salt, and pepper. Blow a few times until well blended.
- Wash and dry the tomatoes if necessary. Cut each tomato in half lengthwise and cut off part of the stem.
- Then cut the tomatoes in half into slices. You can slice each slice again to make quarter of bite-size slices if you like, or leave them in slices.
- Place the tomatoes in a container with a tight-fitting lid, alternating tomato colors if you have different colored tomatoes.
- Pour the sauce over the tomatoes, cover and leave for 2 hours at room temperature. (You can marinate longer if you need to.)
- If they are not all covered, you may want to spoon the sauce over the tomatoes a few times while you season them.
- Serve and wait for compliments.
- I was pleasantly surprised that the leftovers were still very good when they were in the fridge overnight, although I never like refrigerating fresh tomatoes.
Use two colors of tomato if you have this option. The mixture of parsley and marjoram was delicious, but use whatever fresh herbs you have on hand for this delicious salad.
When you eat tomatoes, you’re not eating all of the seasoning liquid, so the nutritional information reflects that.
A recipe slightly adapted from our neighborhood cookbook from the Sandy neighborhood in southern Jordan, Utah.
Amount per service:
Calories: 378Total fat: 15 gramsSaturated fat: 5 gramsUnsaturated fats: 0 gramsUnsaturated fats: 31 gramsCholesterol: 0 mgsodium: 600 mgCarbohydrates: 12 gramsthe basic: 4 gramssugar: 7 gramsprotein: 3 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Marinated tomatoes with herb dressing is a good recipe for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet. Tomatoes contain some carbohydrates, but they also contain fiber, so if you check the nutritional information, you might be pleasantly surprised!
Find more recipes like these:
Uses Salad or Tomatoes To find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramAnd the on TikTokor in Youtube To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2008, and I’ve made it several times since my sister Sandy gave me the recipe. Recently updated with greatly improved images and more information in 2022.
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