Masrer at Cooking

• 4 cup(s) cherry tomatoes
• 1 pound(s) beefsteak tomatoes
• 1 large red onion, quartered
• 1 tablespoon(s) kosher salt
• 3 large lemons
• 1/2 cup(s) white tequila
• 1/2 cup(s) plain or citron- or pepper-flavored vodka
• 1/4 cup(s) cider vinegar
• 1 tablespoon(s) Worcestershire sauce
• 1 tablespoon(s) freshly ground black pepper
• 2 teaspoon(s) sugar
• 1 1/2 teaspoon(s) Tabasco sauce, or to taste
• Margarita Dipping Salt, for serving
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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 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.
4. 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. Serve Margarita Dipping Salt on the side.