Tomatorita

• 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

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

green zebra tomatoes, yellow tomatoes, brandywine tomatoes, tequila, grand marnier, orange juice, salt, milk yogurt, freshly ground black pepper, coarse kosher salt

Taken from cooking.nytimes.com/recipes/5453 (may not work)