Tomato Margarita 🍅

If you’re looking for a vibrant, flavor-packed twist on classic margaritas and snacks, this recipe has you covered. Roasted tomato juice adds a smoky sweetness to the spicy Tomato Margaritas. I’ve paired these margs with crisp smash pitas loaded with a cheesy bean mixture and fresh tomato-basil topping. Together, they create a fun, colorful, meal that’s perfect for brunch, happy hour, or any casual gathering.

❤️ Why You’ll Love Tomato Margaritas

• Bold Flavors: The combination of roasted tomato, fresh basil, and smoky spices gives both the pitas and margaritas the perfect savory taste.
• Fun: Where do you get a Tomato Margarita? This recipe is so fun and equally as delicious.
• Perfect Pairing: Cheesy, crispy pitas balance the zesty, spicy margs for a meal that’s fun to make and serve.

🍲 Ingredients

Roasted Tomatoes – Roasting the tomatoes intensifies their natural sweetness and adds a subtle smokiness, which makes the tomato juice for the margaritas rich and flavorful. They’re also packed with lycopene, a powerful antioxidant that supports heart health and overall wellness.

Cannellini Beans – These creamy white beans form the base of the smash pitas, adding a smooth, hearty texture that pairs perfectly with melted cheese. They’re a great source of protein and fibre, helping keep you full longer.

👩‍🍳 How to Make Tomato Margaritas & Smash Pitas

For the roasted tomato juice

1. 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.
2. Roast for 15 minutes and then let cool for 5 minutes.
3. 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.
4. Optional: Strain the juice through a fine mesh sieve before using in the cocktail.

For the tomato-basil pita topping

1. 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

1. 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.
2. Slice 6 rounds of mozzarella cheese and set aside for the smash pitas.
3. 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).
4. 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**
5. Once the pitas are cooked, top with the tomato basil topping.

For the Spicy Dirty Tomato Margaritas (makes 2 margaritas)

1. 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.
2. 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.
3. 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.

🪄 Tips and Tricks

• Roast Tomatoes: Keep an eye on tomatoes in the oven as you want them softened and slightly caramelized, not burnt.
• Optional Straining: Strain the roasted tomato juice for a smoother cocktail.
• Thin Layer on Pitas: Spread the bean mixture as thin as possible so the pitas crisp quickly and evenly.
• Use a Hot Pan: Make sure your skillet is hot before adding the pitas to get a golden, crispy crust.

🗒 Variations

If you like this cocktail pairing, try one of my other ones:

• Gourmet Cheese Ball with Spicy Apple Margarita
• Baked Brie with Smashed Raspberry Mocktail
• Creamy Brussel Sprouts with “Gin” Cocktail Pairing

🍽️ Best served with

• How to Make the Perfect Greek Salad
• Italian Chopped Salad

👝 How to Store Leftovers

Smash pitas: Let them cool completely, then wrap individually in foil or store in an airtight container in the fridge for up to 2–3 days. Reheat in a skillet or oven at 350°F to restore crispiness. Keep the tomato-basil topping separate and add to the reheated pitas.

Roasted tomato juice: Keep in an airtight container in the fridge for up to 3–4 days. Shake or stir before using.

Margaritas: Best enjoyed fresh but leftovers can be stored in the fridge for up to 24 hours, but shake or stir well before serving as ingredients may separate.

🤔 Common Questions

Tomato Margarita 🍅

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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.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Drinks

Cuisine Mediterranean-Inspired

Servings 2 margaritas (and 2 pitas)

Calories 654 kcal

Equipment

• cocktail shaker
• shot glass

Ingredients

  

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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)

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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.

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

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