Yield
8 servings (serving size: 1/2 cup)

Marinated tomatoes are a great choice for summer entertaining because you can marinate up to two days ahead. This spiced-up version features jalapeño pepper, ginger and cumin.

How to Make It

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

WVUAnna's Review

tara31
June 06, 2013
Made this for dinner last night, everyone loved it! I brought the leftovers to lunch today and it was even more amazing! I used regular balsamic and half the amount of brown sugar, and it was delicious! Will be making this dish all summer!

What if...

ERonica1
June 09, 2017
I don't have a review, but I DO have a question...has anyone tried this on a coleslaw mix, yet? The idea sounds really good to me, except that I, too, would make it less sweet.  

colebear's Review

cherylbug
August 06, 2009
This was good when I first served it with turkey burgers and only allowed for 45 minutes of marinating time, but when we ate the leftovers the next day, they blew us away. My SO emailed me after he ate his lunch and raved about this dish. We'll definately make again. The only change I made to the recipe is I substituted white wine vinegar because I didn't have white balsamic.

HiloFoodie's Review

colebear
April 22, 2012
Excellent - this will become a regular with our bbq ribs and chicken. I only put a dash of sugar, as we aren't into sweet stuff. Love the jalapeño! I also used regular balsamic vinegar.

cherylbug's Review

HiloFoodie
June 01, 2010
Wow! These are fantastic! Made these for Memorial Day bbq and had to "re-fill" the tomatoes because I ate so many of them ahead of time! I used White Champagne Vinegar. Agree that they are good the first day but are much better the second day.

tara31's Review

WVUAnna
September 16, 2012
Outstanding side dish! Used a combination of black cherry, sun gold, yellow pear and orange burst tomatoes and jalapenos from the garden. Subbed honey-balsamic vinegar for regular - beautiful presentation!

ERonica1's Review

chris12810
August 13, 2011
my family loves this side. I now take it to all summer potlucks and there are never leftovers.

epalkot's Review

epalkot
June 20, 2010
I love this recipe! A friend made it for a luncheon, and I had to have the recipe. I make it all the time in the summer. You can really use any ripe tomatoes, but I like the cherry tomatoes best. I find this also makes a fabulous topping to low-fat cottage cheese as a well-balanced snack (or as I like to eat it, for breakfast). If I know I'm going to be snacking on it all week, I dial down the peppers since it seems to get spicier the longer it sits.

JonniDee's Review

portland
July 25, 2011
Love this recipe! I enjoy it for lunch over cottage cheese, and it also is a great dressing alternative for a green salad. I don't need to add dressing when I add these. Have made it as written and it's perfect. Last night I had only half a jalapeno, so used a habanero balsamic I had on hand. Deliscious!

chris12810's Review

lluther
June 01, 2010
LOVED this recipe, doubled it for a cookout, but only used one jalapeno and used the seeds for heat. I used regular basalmic vinegar, since I didn't have white. It was fantastic and addictive! Loved the spicy and sweet combination!