Grilled Oysters with Roasted Tomato Butter
Servings: 4 people
These Grilled Oysters with Roasted Compound Butter are truly something special. Roasting the tomatoes brings out even more of the amazing taste. And grilling the oysters imparts a slightly smoky taste that just cannot be beat. Incredible.
- 2 pints Village Farms Cabernet Estate Reserve® Tomatoes
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper
- 1 tbsp fresh thyme chopped
- 2 tbsp olive oil
- 16 tbsp unsalted butter room temp, 2 sticks
- 1 tbsp fresh basil chopped
- 1 tbsp balsamic vinegar
- 12 medium to large oysters
- Rock salt optional
PREPARE THE ROASTED TOMATO COMPOUND BUTTE
Pre-heat oven to 400°F.
In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
Place tomatoes on a rimmed baking sheet in a single layer.
Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined.
Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.
PREPARE THE OYSTERS
Prepare grill to high heat, approx. 400°F.
Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
Add 1 to 2 tsp of the compound butter on each oyster.
Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly.
Serve with additional roasted tomato compound butter on the side.