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Oysters with tomato butter
Ingredients
- 2 dozen oysters
- 1 lbs plum tomatoes
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 2 cloves garlic
- 8 tablespoons unsalted butter
- 2 tablespoons fresh basil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Directions
- Toss tomatoes with thyme, oil and salt. Arrange on a parchment lined backing sheet, cut side down and roast for 1 ½ hours at 300 F.
- Turn tomatoes right side up and sprinkle with chopped garlic. Then roast for another 30 minutes until they are shriveld and browned around the edges.
- Once cooled, remove tomato skins, and puree tomatoes in a food processor. Add butter, basil, vinegar, salt and pepper and blend until combined.
- Place oysters on a baking sheet, and top each one with ½ teaspoon of tomato butter. Broil 5-10 minutes until butter is bubbling, and the edges of the oysters begin to curl.
