“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 Margarita Dipping Salt. From Oprah.com.”
72hrs 25mins
40 marinated tomatoes

Ingredients Nutrition


  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.
  3. Finely chop onion; add to beefsteak tomatoes.
  4. Stir in salt; let stand 5 minutes.
  5. Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.
  6. Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup.
  7. Gently stir tomato water, lemon zest, lemon juice and remaining ingredients (except margarita salt) into cherry tomatoes.
  8. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.
  9. To serve, place tomatoes in a glass bowl or a margarita glass. Cover with marinade.
  10. Provide tooth picks or wooden skewers for serving.
  11. Serve margarita dipping salt on the side.

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