Tequila Bloody Mary Cherry Tomatoes

Submitted by AnnieLynne

"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 Recipe #315219. From Oprah.com."

 

• Ready In: 72hrs 25mins
• Ingredients: 13
• Yields: 40 marinated tomatoes
• Serves: 10

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.