Tequila Bloody Mary Cherry Tomatoes

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. 1

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

2. 2

   By hand, or in a food processor with knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl.

3. 3

   Finely chop onion; add to beefsteak tomatoes.

4. 4

   Stir in salt; let stand 5 minutes.

5. 5

   Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.

6. 6

   Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup.

7. 7

   Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except margarita salt) into cherry tomatoes.

8. 8

   Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.

9. 9

   To serve, place tomatoes in a glass bowl or a margarita glass. Cover with marinade.

10. 10

    Provide tooth picks or wooden skewers for serving.

11. 11

    Serve margarita dipping salt on the side.