Drunken Tomatoes

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Drunken Tomatoes
This item must be made 3 to 5 days in advance
Course Appetizer
Cuisine Texas
Prep Time 30 minutes
Passive Time 3 days
Servings
Ingredients
Course Appetizer
Cuisine Texas
Prep Time 30 minutes
Passive Time 3 days
Servings
Ingredients
Instructions
  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. 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). Discard solids.
  3. 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) into cherry tomatoes.
  4. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.
  5. 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.
  6. Serve margarita Dipping Salt on the side.