TEQUILA BLOODY MARY CHERRY TOMATOES
I think I've found a winner! I cannot wait to serve these up to my friends in one of my fun margarita glasses - you know, the ones that are as big as your head!?!? Cooking time is actually marinating time. Serve with Recipe #315219. From Oprah.com.
Provided by AnnieLynne
Time P3DT25m
Yield 40 marinated tomatoes, 10 serving(s)
Number Of Ingredients 13
Steps:
- 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 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.
- Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup.
- Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except margarita salt) into cherry tomatoes.
- Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.
- To serve, place tomatoes in a glass bowl or a margarita glass. Cover with marinade.
- Provide tooth picks or wooden skewers for serving.
- Serve margarita dipping salt on the side.
Nutrition Facts : Calories 63, Fat 0.3, SaturatedFat 0.1, Sodium 726, Carbohydrate 10.3, Fiber 3.1, Sugar 4.3, Protein 1.5
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