Bloody Mary Cherry Tomatoes with Margarita Dipping Salt

Bloody Mary Cherry Tomatoes with Margarita Dipping Salt


October 4, 2011

from O, the Oprah magazine, via Delish


4 cups cherry tomatoes

2 large regular tomatoes

1 large onion, chopped

1 Tbsp kosher salt

1/3 cup lemon juice

1/2 cup tequila

1/2 cup vodka

1/4 cup cider vinegar

1 Tbsp Worcestershire sauce

2-3 tsp freshly ground black pepper

2 tsp sugar

1 1/2 tsp Tabasco sauce, or to taste

Margarita Dipping Salt

1/4 cup good quality flaky sea salt

zest of a lime

1/4 tsp white pepper


1With a wooden or metal skewer, stab each tomato ten times; place in a glass bowl.

2Puree the tomatoes, onions and salt in the bowl of a food processor. Pour it into a fine sieve set over a bowl and push on the solids, getting out as much of the liquid as possible. Discard the solids (or save them for soup!). Add the zest and juice of the lemons, along with everything else (except the margarita salt) to the tomato juice. Pour the mixture over the cherry tomatoes and refrigerate for up to a week, but at least 3 days.

3To serve, spear each tomato with a toothpick or wooden skewer and set in a shallow bowl with some of the liquid (spears up so they don't get wet!).

4 Serve with margarita salt for dipping.


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