Serves 4-6

INGREDIENTS

• 2 dozen Island Creek Oysters (or any other oysters)
• Small bowl of your late summer cherry tomatoes
• 2 tbsp of butter

PROCESS

• Using a small oven roasting dish, roast half your tomatoes under high broil until they start to blister, bubble, and turn brown
• In a blender, puree your butter and roasted tomatoes until smooth
• Carefully shuck your oysters, and place them on rock salt (to keep them upright) on an oven-safe sheet tray
• Spoon a dollop of your compound butter on each oyster
• Slice up the other half of your cherry tomatoes and top each oyster with a few slices
• Put your sheet tray into the oven on high broil for 10 minutes, or until butter and tomatoes start to boil and brown
• Remove from the oven, let them cool for a minute, and enjoy!