Last Updated on February 14, 2021

This Marinated Mini Tomatoes is a perfect recipe for a hot summer. The marinade of course has a Japanese twist to it. It’s made with only 5 ingredients (or less if you skip garnish)!

Mini Tomatoes

I love varieties of tiny tomatoes such as cherry tomatoes and grape tomatoes. When I spot those colorful cuties at a grocery store, it’s hard to resist not getting them. Unfortunately, most of the times they are packed in a plastic container which I avoid as much as I can so I have no choice but to pass on them. But in rare occasions, they are sold in a cardboard container…Yes, that is my only chance so I grabbed some.

Now, I’m not sure of how to properly name them but I say all those little ones “mini tomatoes.” The Japanese way of calling them is “petite tomatoes” pronounced like “poo-chie-toe-mah-toe” [プチトマト]. I know, technically the word “petite” is not Japanese but that’s how we call them.

As I recall, mini tomatoes appeared often in a bento box that my mom would make for me. Of course for the taste, but also to add some color (garnish) to it. When it wasn’t in my bento box, we would eat them as is at meal time. No salt, no sauce, it was just great as how the nature intended to be. And now, I wanted to make something different. Then I remembered watching or reading something about marinating mini tomatoes that I had always been curious about. So I finally tried it with this recipe!

The Ingredients

• Mini Tomatoes
• Extra Virgin Olive Oil
• Rice Vinegar
• Soy Sauce
• Parsley (optional for garnish)

I used a mix of grape tomatoes and cherry tomatoes. Any mini tomatoes will work for this recipe.

For the marinade, combine extra virgin olive oil, rice vinegar, and soy sauce. It’s that simple. I used rice vinegar for the acidity component to match the taste of soy sauce. In my opinion, they go side by side always!

I used parsley just for garnish. I wish I had shiso leaves (perilla leaves) to use for the flavor and garnish. The flavor of shiso leaves will make the dish more interesting and add more of a Japanese touch to it if you have one available!

All you do is marinate the tomatoes in the marinade mixture. Then pop it in the fridge for at least 30 minutes or longer. Simple enough, right? But wait! You really need to PEEL them!

The Tips

So, the trick to make the tomatoes super flavorful is peel the skin! It’s a bit tidy work but it’s an absolutely necessary step that you can’t skip. Why? Because when you peel the skin, they soak up the marinade. Also, tomatoes won’t be sliced for this particular recipe so even after marinating they still hold the juice inside!

So the method to peel the skin is the same way as you do for the regular tomatoes. Make a slit → Cook in hot water until the skin cracks → Place them in ice bath → Then peel.

Here is how.

Step 1:

Use a knife to make a cross shaped slit (1/4 inch) at the top or bottom end (or both) of tomatoes. Be sure to not go deep for the tomato to hold its shape.

Another method is using a tooth pick to prick at the top or bottom end (or both) of tomatoes.

Either method will ensure the tomatoes to peel easily after bathing in the water.

I actually tried the tooth pick method first. It worked on some of them but I find the slit method works better!

Step 2:

Carefully place the tomatoes into gently boiling water 6-8 pieces at a time (don’t overcrowd the pot.) When the skin starts cracking (or partially peeling back), remove from the pot and immediately transfer to the ice bath.

Step 3:

Handle the cracked (partially peeled back) tomatoes super gently and peel the skin off. It should peel easily but if not, use a paring knife to help lifting off the skin from its flesh.

Since the tomatoes are so tiny, it takes a bit extra caution not to squash them when you peel. But the results are rewarding and satisfying!

The Taste

Those tiny tomatoes are pretty sweet as they naturally are. But the acidity from rice vinegar and the saltiness of soy sauce from the marinade mixture really bring out the taste and actually enhance the natural sweetness! Since tomatoes are peeled then marinated, you can really taste the marinade mixture as you bite into them. It’s super juicy and refreshing!

You can make a large batch ahead of time and keep in the fridge for 2-3 days! While it’s still fresh, if you happen to have leftover marinade mixture after all the tomatoes are gone, you can re-purpose it to dress leafy salad, pasta salad or roasted veggies!

Feeling Inspired?

Check out other summer-perfect dishes!

Beet & Orange Salad with Mint

Chickpea Salad with Fennel Orange (Warm or Cold)

Print Recipe

5 from 5 votes

Marinated Mini Tomatoes

This Marinated Mini Tomatoes is a perfect recipe for a hot summer. The marinade of course has a Japanese twist to it. It's made with only 5 ingredients (or less if you skip garnish)!

Prep Time25 minutes mins

Cook Time5 minutes mins

Inactive Time30 minutes mins

Total Time1 hour hr

Course: Appetizers & Starters, Lunch, Dinner

Cuisine: Japanese Inspired, Italian Inspired, Vegan

Servings: 4 (appetizer size)

Author: Plant-Based Matters

Ingredients

Marinade Mixture

• 1/4 cup extra virgin olive oil
• 2 tbsp rice vinegar
• 1 1/2 tsp soy sauce

The Rest

• 1/2 pound mini tomatoes about 24 pieces
• 4 cups water
• Parsley leaves (garnish, optional)

Instructions

• Prepare marinade mixture. In a small bowl (or measuring cup), combine extra virgin olive oil, rice vinegar, and soy sauce. Whisk together very well and set aside.
• In a medium pot, start boiling 4 cups water. Also prepare an ice bath in a medium to large prep bowl to use for later.
• Meanwhile, prepare the tomatoes for the hot water peeling method. Use a knife to make a cross shaped slit (1/4 inch) at the top or bottom end (or both) of tomatoes. Be sure to not go deep for the tomato to hold its shape. Another method is using a tooth pick to prick at the top or bottom end (or both) of tomatoes. Either method will ensure the tomatoes to peel easily after bathing in the water.
• Once the water is boiling, reduce the heat to medium high. Carefully place the tomatoes into gently boiling water 6-8 pieces at a time (don’t overcrowd the pot.) When the skin starts cracking (or peeling back), remove from the pot and immediately transfer to the ice bath. Repeat the process as necessary.
• Handle the cracked tomatoes super gently and peel the skin off. It should peel easily but if not, use a paring knife to help lifting off the skin from its flesh. Transfer the peeled ones to medium to prep bowl.
• Whisk the marinade mixture again and pour over the peeled tomatoes. Let marinate in the fridge for at least 30 minutes or until being ready to serve.
• Serve with parley leaves on top as garnish.

Notes

• It should stay fresh in the fridge for 2-3 days.
• You can repurpose the leftover marinade sauce for salad dressing such as pasta salad or dressing for roasted veggies.
• For some sweetness, add a small amount of sugar or any sweetener of your choice in step 1 when you make the marinade mixture.
• It can be made with salt as a substitute of soy sauce. Modify the amount as necessary.

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!