Tequila Bloody Mary Cherry Tomatoes - cooking recipe

Ingredients

4 cups cherry tomatoes (about 2 standard pint baskets)
1 lb beefsteak tomato (about 2 large tomatoes)
1 red onion, quartered
1 tablespoon kosher salt
3 lemons, large
1/2 cup tequila, white
1/2 cup vodka, plain, citron-, pepper-flavored, whatever you've got
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon fresh ground black pepper
2 teaspoons sugar
1 1/2 teaspoons Tabasco sauce (or to taste)
margarita dipping salt, for serving (See my recipe for Margarita Dipping Salt)

Preparation

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.