Marinated Tomatoes

You'll love this tasty and unique version of marinated tomatoes. Bursting with flavor, whole tomatoes or quartered, part fresh-part pickled, in a Ketchup brine. Flavored with fresh herbs, spices, and vegetables making this an easy and delicious way to prepare tomatoes this summer.

I learned this recipe from Aunt Maria (Тетя Мария), who was one of the best cooks in the church. She cooked her recipes by adding a bit of this and a bit of that, so it was hard to nail down. However, this is so easy to make and customizable with your favorite herbs and vegetables.

Ingredients

• Ripe Tomatoes - enough to fill 3 litre jar or smaller Mason Jars
• Garlic Cloves
• Fresh Herbs - Cilantro, Basil, Dill (including dill flower)
• Vegetables - Carrots, Bell Pepper, optional Chili Peppers
• Spices - Bay Leaf, Whole Peppercorns, Whole Cloves, Salt
• Heinz Ketchup
• Water
• Glass Jars - one 3 litre or smaller Mason Jars

How to Marinate Tomatoes

1. Prepare Tomatoes - wash the Tomatoes, removing the stems and core.
2. Prepare Vegetables - peel and slice Carrots. De-seed Bell Pepper and slice into strips.
3. Sterilize Jars - place jar into a large boiling pot of water, allow to fully cool.
4. Assemble - place Cilantro, Basil and Dill into base of glass jar. Layer with Tomatoes, Carrots, Bell Peppers and Garlic until tightly packed.
5. Prepare Marinade - in a large pot, combine 1 litre of Heinz Ketchup and 1 litre of water. Add bay leaves, peppercorns, salt, and bring mixture to a rolling boil.
6. Fill - carefully pour the hot brine into the glass jar of tomatoes, fill just 1 inch from the top, as the liquid will settle.
7. Marinate - close lid, and leave hot jars on the kitchen counter overnight to cool.
8. Refrigerate - place the marinated tomatoes in the fridge where they should keep for up to six weeks. Tastes best after 1 week of marinating.

Serving Suggestions

• Uzbek Plov - a perfect accompaniment to this flavorful rice dish that's always served with tomatoes
• Side Dish - served alongside potatoes and heartier meals
• Sliced Bread - slice tomatoes to enjoy on crusty bread or on sourdough toast
• Zakuska - enjoy as small bites Zakuska, or Tapas or part of a Charcuterie Board

Recipe Tips and FAQs

• Fill the Gaps - use the Carrots and Peppers to fill the gaps between the tomatoes
• Save Some Brine - as the Marinated Tomatoes cool overnight, the liquids will absorb. Fill with extra brine or add additional boiling water
• Add More Veggies - add your favorites like Cauliflower, Green Beans, Sliced Radishes. It's like a marinated Tomato Giardiniera.
• Give It Time - for me, these Marinated Tomatoes taste the best after about 3 weeks of marinating. The longer the tomato marinates in the mixture, the stronger the flavors are.
• Cherry Tomatoes - use Cherry Tomatoes and fill small Mason Jars - perfect bite size pops of flavor (great for gift giving too).

How Long Do Marinated Tomatoes Last?

These refrigerated tomatoes last up to six weeks in the fridge. This is not a shelf stable recipe. This recipe has limited vinegar from the Heinz Ketchup. They are pickled with lots of vinegar, but marinated (thus the short shelf life).

Can I Make A Smaller Batch?

Yes, sometimes a large 3 litre glass jar is too much to enjoy in a short time. Cut the recipe in half, or use smaller Mason Jars or wide mouth jars with hinged lids. Recommend using small to medium sized tomatoes.

Pickled Recipes You'll Love

• Georgian Pickled Cabbage
• Kavkaz Canned Tomatoes
• Quick Pickled Cabbage
• Pink Pickled Garlic
• Quick Pickled Chili Peppers
• Pickled Tomatoes
• Quick Pickled Carrots
• Dill Pickles - 3 ways
• Pickled Summer Squash

I can't get enough of this summer tomato recipe. I love the sauce, perfect to mop up with a crusty piece of bread. Not your typical marinated tomato recipe, but you'll love making this again and again. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted June 2015, updated June 2024