In a mixing bowl, add all of the ingredients and give everything a toss until each tomato is coated in all the marinade.
Allow sitting for 5 minutes before enjoying.
To store, cover with plastic wrap or a lid and place into the fridge for up to two days.
Notes
This makes about 1 cup of marinated tomatoes. Garlic: If you really like garlic, go ahead and add in the full garlic cloves, otherwise I recommend only putting in half a minced garlic because it's eaten raw.Don't have pomegranate molasses? Use balsamic reduction instead.I enjoyed these marinated tomatoes over seasoned greek yogurt.