Marinated Tomatoes


  • 3 extra-large tomatoes, about 2 pounds
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons finely chopped red onion
  • 1 large clove, or two small cloves garlic, finely minced or crushed
  • 1 tablespoon minced fresh parsley, plus additional for garnish
  • 1 tablespoon minced fresh basil, plus additional for garnish
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste


  • Cut the tomatoes into 1/2-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired.


Dried herbs are more potent than fresh, so you only need 1/3 the amount when using dried herbs. You may substitute 1 teaspoon dried parsley and 1 teaspoon dried basil for the fresh herbs in this recipe. You may also switch up the herbs you use.

Service Section: Shabbat Blessings