Marinated Garden Tomatoes

Prepare time: 20 min
Cook: 00 min
Ready in: 4 hr 20 min

“My grandmother first served this wonderful dish with tomatoes fresh from her garden when I was a child. It’s great on a hot day for a crisp side dish. Often times I use the leftover marinade when the first batch is gone and add it to the next batch. It’s tangy taste is much loved, even by my non veggie-loving kids!”


  • 3/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon snipped fresh thyme
  • 3 cloves garlic, minced

  • 2 teaspoons coarsely ground salt
  • 1/2 teaspoon coarsely ground black pepper
  • 6 large tomatoes, sliced 1/4-inch thick
  • 1/2 cup thinly sliced green onions


Combine vinegar, olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl; mix well.

Place tomatoes and onions in an 11×13-inch glass dish. Pour marinade on top, making sure to coat vegetables evenly. Cover and refrigerate, 4 hours to overnight.


Cook’s Note:

  • You can substitute 2 teaspoons dried thyme for the 1 tablespoon fresh thyme.

Editor’s Note:

  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 125 calories; 11.1  6.5  1.2  0  473