• 4 cups cherry tomatoes (about 2 standard pint baskets)
• 1 pound beefsteak tomatoes (about 2 large tomatoes)
• 1 large red onion , quartered
• 1 tablespoon kosher salt
• 3 large lemons
• 1/2 cup white tequila
• 1/2 cup plain or citron- or pepper-flavored vodka
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 teaspoons sugar
• 1 1/2 teaspoon Tabasco sauce , or to taste
• Margarita dipping salt , for serving

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, spear each tomato with a toothpick or wooden skewer. Put some of the liquid in a glass bowl or vase; place tomatoes in the liquid. Serve margarita dipping salt on the side.