Tequila-Bloody Mary Cherry Tomatoes
Source of Recipe
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Recipe Introduction
This recipe must be made 3 days in advance to allow tomatoes enough time to marinate.
List of Ingredients
Makes about 4 cups tomatoes.
4 cups cherry tomatoes (about 2 standard pint baskets)
1 pound beefsteak tomatoes (about 2 large tomatoes)
1 large red onion, quartered
1 Tbsp. kosher salt
3 large lemons
1/2 cup white tequila
1/2 cup plain, citron-, or pepper-flavored vodka
1/4 cup cider vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. freshly ground black pepper
2 tsp. sugar
1 1/2 tsp. Tabasco sauce, or to taste
Margarita dipping salt, for serving
With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl.
By hand, or in a food processor with 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.
Grate zest from 2 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.
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.
Recipe
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