3 large beefsteak tomatoes very ripe halved seeded coarsely chopped
2 tablespoons canola oil
3 tablespoons flat-leaf parsley fresh chopped for garnish
3 cloves garlic smashed
2 teaspoons honey
2 cups kosher salt for serving
0.3 cup olive oil
2 teaspoons oregano fresh chopped
20 dozens oysters blue such as point or gulf coast medium to large
0.3 teaspoon chile flakes red if you prefer it really spicy
2 tablespoons red wine vinegar
4 servings salt and pepper black freshly ground
2 shallots thinly sliced
Equipment
bowl
frying pan
blender
grill
Directions
Watch how to make this recipe.
Heat the oil in a medium saute pan over medium heat.
Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil.
Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
Preheat the grill for high direct heat.
Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor.
Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter.
Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.
