SUMMER GARDEN PUNCH

16 servings FOR THE TOMATO SHRUB: 2 cups cherry tomatoes One 14-ounce can fireroasted diced tomatoes

1 teaspoon freshly ground black pepper 1 teaspoon salt ½ cup sherry vinegar ¼ cup sugar 2 sprigs rosemary 2 cups water FOR THE PUNCH:

3 cups green chile vodka 1 cup dry vermouth

½ to ¾ cup tonic water, or as needed Ice Cherry tomatoes, for garnish

Thin cucumber slices, for garnish

Cilantro sprigs, for garnish

For the tomato shrub: Cut each cherry tomato in half, placing them in a large saucepan as you work.

Add the canned tomatoes, pepper, salt, vinegar, sugar, rosemary and water, stirring to blend well. Bring to a boil over medium-high heat, then reduce the heat to low and cook for 15 minutes, stirring regularly and pressing on the solids to break them up. Let cool.

Meanwhile, line a fine-mesh strainer with two layers of cheesecloth; set the strainer over a large bowl.

Ladle the cooled shrub mixture scoop by scoop into the strainer, pressing on the solids so the liquids are captured in the bowl below. The yield is about 3½ cups. Discard the solids, then transfer the shrub to a sealed container. Refrigerate for a few hours, until well chilled (and up to 2 weeks).

For the punch: Combine 3 cups of the shrub, the vodka and vermouth in a large mixing bowl, stirring to incorporate, then pour into a large pitcher. Chill until you’re ready to serve.

To serve, add the tonic water (to taste) and stir. Fill individual glasses with ice and your desired garnishes, then pour the punch into the glasses.

PER SERVING: 150 calories, 0 g protein, 6 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 180 mg sodium, 0 g dietary fiber, 5 g sugar

— From M. Carrie Allan