Tequila Bloody Mary Cherry Tomatoes |
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Prep Time: 25 Minutes Cook Time: 4320 Minutes |
Ready In: 4345 Minutes Servings: 3 |
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I think I've found a winner! I cannot wait to serve these up to my friends in one of my fun margarita glasses - you know, the ones that are as big as your head!?!? Cooking time is actually marinating time. Serve with Margarita Dipping Salt. From . Ingredients:
4 cups cherry tomatoes (about 2 standard pint baskets) |
1 lb beefsteak tomato (about 2 large tomatoes) |
1 red onion, quartered |
1 tablespoon kosher salt |
3 lemons, large |
1/2 cup tequila, white |
1/2 cup vodka, plain, citron-, pepper-flavored, whatever you've got |
1/4 cup cider vinegar |
1 tablespoon worcestershire sauce |
1 tablespoon fresh ground black pepper |
2 teaspoons sugar |
1 1/2 teaspoons tabasco sauce (or to taste) |
margarita dipping salt, for serving (see my recipe for margarita dipping salt) |
Directions:
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 knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl.
3. Finely chop onion; add to beefsteak tomatoes.
4. Stir in salt; let stand 5 minutes.
5. Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.
6. Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup.
7. Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except margarita salt) into cherry tomatoes.
8. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.
9. To serve, place tomatoes in a glass bowl or a margarita glass. Cover with marinade.
10. Provide tooth picks or wooden skewers for serving.
11. Serve margarita dipping salt on the side.
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