Tomatorita

Name: Tomatorita
Total time: 10 min
Yield: 6 drinks
Ingredients: 6 Green Zebra tomatoes (4 to 5 ounces each); 3 yellow tomatoes (about 1 1/4 pounds total); 6 Brandywine tomatoes (1 1/4 pounds each); 4 ounces tequila; 1 1/2 ounces Grand Marnier; 9 ounces orange juice; Pinch of salt; 3 tablespoons goats' milk yogurt; 1 tablespoon freshly ground black pepper; 1 tablespoon coarse kosher salt

Recipe from Mario Batali

Adapted by Suzanne Hamlin

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Shop and Chop: A Tomato Challenge

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Ingredients

Yield:6 drinks

6Green Zebra tomatoes (4 to 5 ounces each)
3yellow tomatoes (about 1¼ pounds total)
6Brandywine tomatoes (1¼ pounds each)
4ounces tequila
1½ounces Grand Marnier
9ounces orange juice
Pinch of salt
3tablespoons goats' milk yogurt
1tablespoon freshly ground black pepper
1tablespoon coarse kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Cut the tops off the tomatoes. Using your fingers or a melon baller, scoop out and discard the seed packets and then dig out the juicy meat of the tomatoes. Put the tomato flesh and any collected juices in a drink shaker or pitcher. Liquefy the flesh by breaking it up with a spoon. There should be a total of 1½ cups of tomato juice.
Step 2
Add the tequila, Grand Marnier, orange juice and salt. Shake or stir vigorously.
Step 3
Spread the yogurt, black pepper and kosher salt on 3 separate plates. One by one, dip the rims of six wine glasses, goblets or martini glasses in the yogurt, the pepper and the salt. Divide the tomatorita mixture among the six glasses and serve immediately.