Name: Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt
Yield: 4
Ingredients: 4 c. cherry tomatoes -; 1 lb. beefsteak tomatoes -; 1 large red onion -; 1 tbsp. kosher salt -; 3 large lemons -; 1/2 c. white tequila -; 1/2 c. plain or citron- or pepper-flavored vodka -; 1/4 c. cider vinegar -; 1 tbsp. Worcestershire sauce -; 1 tbsp. Freshly ground black pepper -; 2 tsp. sugar -; 1 1/2 tsp. Tabasco sauce -; Margarita Dipping Salt -

Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt

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Ingredients for - Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt

1. 4 c. cherry tomatoes -

2. 1 lb. beefsteak tomatoes -

3. 1 large red onion -

4. 1 tbsp. kosher salt -

5. 3 large lemons -

6. 1/2 c. white tequila -

7. 1/2 c. plain or citron- or pepper-flavored vodka -

8. 1/4 c. cider vinegar -

9. 1 tbsp. Worcestershire sauce -

10. 1 tbsp. Freshly ground black pepper -

11. 2 tsp. sugar -

12. 1 1/2 tsp. Tabasco sauce -

13. Margarita Dipping Salt -

How to cook deliciously - Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.