Spicy Tequila Spiked Cherry Tomatoes Recipes

Steps:

• Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
• When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
• Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.

Steps:

• Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes.
• Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.

Steps:

• In a large glass, combine tomato juice, tequila, and lime juice. Add ice and several dashes hot-pepper sauce, and garnish with cilantro.

Steps:

• 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.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
• Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
• Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
• While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
• Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
• Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.