CAESAR TOMATOES (Bloody Mary)

Caesar Cherry Tomatoes with Dipping Salt

This recipe has been around the internet for a while originating with Oprah I think. They all called them Bloody Mary Tomatoes but up here in Canada they would be better named Caesar Cherry Tomatoes because we drink a lot of Caesars here and not so many Bloody Marys.

I changed the lemon juice called for to lime juice, just like we would rim a glass with lime and Caesar salt for the drink. I also added Caesar salt to the brine, another Canadian touch.

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

2 teaspoons of Caesar salt or glass rimmer as it is called.

Margarita Dipping Salt:

1/4 cup good quality flaky sea salt

zest of a lime

1/4 tsp white pepper

1. Put all the ingredients except for the cherry tomatoes into a blender. Take my word for it, this is too much liquid for a food processor. Blend until the onion and tomatoes are finely chopped up.

2. Poke multiple holes into the cherry tomatoes and drop them into the brine. I used a corn on the cob holder with the double prongs. The prongs are slim enough so they don't destroy the small tomatoes. A fork would likely be too big.

3. Let this marinade in the fridge for 3 days or up to 5 days.

4. I spooned mine into some nice Margarita glasses for serving. Put a dish of the Margarita Dipping Salt out with the tomatoes.

Even if you don't like Tequila you will like these. The flavours meld together and nothing is overpowering.

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