Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt

By adrienne30343

Ingredients

• 4 cups cherry tomatoes
• 1 lb. beefsteak tomato
• 1 large red onion, quartered
• 1 T kosher salt
• 3 large lemons
• 1/2 cup white tequila
• 1/2 cup plain or citron- or pepper-flavored vodka
• 1/4 cup cider vinegar
• 1 T Worcestershire sauce
• 1 T freshly ground black pepper
• 2 tsp sugar
• 1 1/2 tsp Tabasco sauce, or to taste
• Margarita Dipping Salt, for serving

Details

Servings 4

Preparation

Step 1

1.) With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl.

2.) By hand, or in a food processor with a knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl. Finely chop onion; add to beefsteak tomatoes. Stir in salt; let stand 5 minutes. Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.

3.) Grate zest from two lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup. Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except Margarita salt) into cherry tomatoes. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.

4.) To serve, spear each tomato with a toothpick or wooden skewer. Put some of the liquid in a glass bowl or vase; place tomatoes in the liquid. Serve Margarita Dipping Salt on the side.