Ingredients
4cupscherry tomatoes
1lbbeefsteak tomatoes
1largelarge red onion
1tbspkosher salt
3large lemons
½cupwhite tequila
½cupvodka,plain or citron or pepper-flavored
¼cupcider vinegar
1tbspworcestershire sauce
1tbspfreshly ground black pepper
2tspsugar
1½tspTabasco sauce
margarita dipping salt,for serving
Preparation
With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl
By hand, or in a food processor with knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl.
Finely chop the onion, then add to the beefsteak tomatoes. Stir in salt, then let stand 5 minutes.
Strain the mixture through a fine sieve, pressing hard on the solids and should yield about 2 cups of liquid. Discard solids.
Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal ½ cup.
Gently stir the tomato water, lemon zest, lemon juice, and remaining ingredients into the cherry tomatoes.
Cover and refrigerate, keeping tomatoes submerged in liquid for at least 3 days or up to 1 week.
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 with margarita dipping salt on the side, and enjoy!
