Tomato Margarita 🍅
This Tomato Margarita recipe is the perfect unique twist to add to cocktail hour. Pair it with smashed pitas for a match made in heaven.
Servings 2 margaritas (and 2 pitas)
Calories 654kcal
Equipment
- cocktail shaker
- shot glass
Ingredients
For the roasted tomato juice
- 1 pint cherry tomatoes just over ½ lb or so
- 3/4 tsp kosher salt
- 1 tbsp extra-virgin olive oil
For the tomato-basil pita topping
- 1 cup finely chopped tomatoes
- 2 tbsp fresh chopped basil
- 1 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground pepper
For the smash pitas
- 2 5-6 inch pita flatbreads
- 1 cup canned cannellini beans, drained and rinsed
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup freshly grated mozzarella cheese
- 1 ball of mozzarella cheese, sliced into 6 slices
For the Spicy Dirty Tomato Margaritas (makes 2 margaritas)
- Rim: lime wedge, 1 tsp tajin and 1 tsp smoked paprika
- 2 oz pickle juice
- 4 oz roasted tomato juice
- 3 oz LALO tequila
- 1-2 dashes of hot sauce
- ice
- 6 cherry tomatoes (garnish with 3 cherry tomatoes per cocktail)
Instructions
For the roasted tomato juice
- Preheat the oven to 350F. To a small baking dish or small baking sheet, add the tomatoes, olive oil and salt and toss to combine.
- Roast for 15 minutes and then let cool for 5 minutes.
- Once cooled for 5 minutes, add the tomatoes and any juices from the baking dish / baking sheet to a blender and blend until smooth. Set aside.
- Optional: Strain the juice through a fine mesh sieve before using in the cocktail.
For the tomato-basil pita topping
- Add the finely chopped tomatoes, fresh chopped basil, olive oil, salt and pepper to a small bowl and toss to combine. Set aside.
For the smash pitas
- To a bowl add the rinsed and drained cannellini beans, olive oil, salt, pepper, garlic powder and onion powder and then use a fork to mash the beans with the seasonings. Once mashed, add in the mozzarella cheese and mix together until you get a paste-like texture.
- Slice 6 rounds of mozzarella cheese and set aside for the smash pitas.
- Press half of the bean mixture onto one pita, making sure it’s as thin as possible so it cooks quickly. Heat 1 tbsp avocado oil or olive oil in a cast iron or regular skillet over medium heat. Once the oil is hot, swoosh it around the pan and place the pita bean side down. Flatten/smash it into the pan using a flat surface (i.e. bottom of a small pot or frying pan or a metal flipper). Cook until browned and crispy, about 2-3 minutes and then flip the pita, top with 3 rounds of mozzarella cheese and cook for another 2-3 minutes until the cheese starts to melt (you can also cover with a lid to help the cheese melt faster).
- Remove from the pan and repeat with the remaining pita. **Add more oil to the pan if the bean mixture starts to stick to the pan**
- Once the pitas are cooked, top with the tomato basil topping.
For the Spicy Dirty Tomato Margaritas (makes 2 margaritas)
- Prepare two cocktail glasses: Add the tajin and smoked paprika to a shallow dish and gently stir to combine. Use a lime wedge to coat along the rim of each cocktail glass and then twist the rim of each glass in the spice mixture to coat.
- To a cocktail shaker add the pickle juice, roasted tomato juice, LALO tequila and 1-2 dashes of hot sauce and a handful of ice. Shake until well-chilled, about 10-20 seconds.
- Add ice to the prepared cocktail glasses and then strain the spicy tomato margarita, dividing between the two glasses. Garnish the cocktail glasses with cherry tomatoes on a pick for each glass.
Video
Notes
- This is such a fun cocktail and appetizer pairing!
- These margaritas would also pair well with our Greek-Inspired Smash Burger Tacos
Nutrition
Serving: 1cocktail + 1 pita | Calories: 654kcal | Carbohydrates: 54g | Protein: 40.7g | Fat: 22.2g | Saturated Fat: 3.2g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 15.1g | Cholesterol: 15.3mg | Sodium: 2726.8mg | Fiber: 11.1g | Sugar: 5.9g
