We used both our colorful cocktail and meaty Juno Bites TM tomato varieties in this dish – each type produced a slightly different flavor. At 3 days, we decided the tomatoes were a little bland and so we added more tabasco and Worcestershire sauces. By 6 days, they had plenty of zing!
These little babies are deceptively addictive, so be careful how many you consume!
(Recipe taken from Oprah)
- 4 cups cherry tomatoes (about 2 standard pints)
- 1 pound beefsteak tomatoes (about 2 large tomatoes)
- 1 large red onion, quartered
- 1 tablespoon kosher salt
- 3 large lemons
- ½ cup white tequila
- ½ cup plain or citron- or pepper-flavored vodka
- ¼ cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 2 teaspoons sugar
- 1 ½ teaspoon Tabasco sauce, or to taste
- Margarita dipping salt and/or coarse black pepper, for serving
With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes and place in a nonreactive (glass or porcelain) 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). Tip: use a bowl that is just slightly smaller than the inside of the sieve to press the mixture evenly. Discard solids.
Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal ½ cup. Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except margarita salt and pepper for serving) into cherry tomatoes. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week. You can check them at day 3 and adjust Worcestershire and/or Tabasco sauces.
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 and/or pepper on the side.