DECONSTRUCTED BLOODY MARY
Adapted loosely from Alison Mesrop's Tequila-Bloody Mary Cherry Tomatoes
2 cups cherry tomatoes
1 cup liquid from canned tomato with onion, or use tomato juice
2 teaspoons kosher salt
1/4 cup lemon juice, approx 1 lemon
1/4 cup tequila
1/4 cup vodka, peppered flavor preferable
1/8 cup white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
Cilantro (for serving)
Course salt and course ground pepper (for serving)
Using a toothpick, poke 10 holes in every cherry tomato. Combine all ingredients except the cilantro, course salt and course pepper in a plastic bag, glass bowl or plastic container. Seal/cover and refrigerate, keeping tomatoes submerged in liquid, 1-3 days. (I can never wait longer than 1...they are so good!)
There are so many fun ways to serve:
Take the tomatoes out of the liquid, put in a large serving plate, sprinkle with chopped cilantro, course salt and pepper.
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Dip, Roll, Eat…Spear each tomato with a pick, set on platter. Put the marinade in a cup or bowl. Have a separate cup or bowl mixed with cilantro, course salt and pepper. Now dip the tomatoes in liquid, roll in the salt & pepper and eat.
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Great on the accompaniment to any of your Mexican meals,guacamole, tacos, etc.
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