Oysters in Spiced Tomato Sauce

Oysters in Spiced Tomato Sauce

by Terry Thompson-Anderson, Texas on a Plate

2 oysters on the half-shell

4 oz. prosciutto, minced

2 T Parmesan cheese, grated

16 oz. Italian-style tomatoes

1/2 cup extra virgin olive oil

1 small onion, finely chopped

3 large garlic cloves, minced

1/2 green bell pepper, finely chopped

1 T fresh basil, minced

1/4 t dried oregano

1 T flat-leaf parsley, minced

1 bay leaf, minced

2 t lemon juice, freshly squeezed

1 t Worcestershire sauce

12 t black pepper, freshly ground

1/2 t salt

2 t crushed red pepper flakes

Shuck the oysters and discard the flat top shells. Drain off and reserve the oyster liquor. Set oysters aside.

To make the spiced tomato sauce, puree the tomatoes and their juice until smooth. heat olive oil in a heavy 10-inch skillet over medium heat. Saute onion, garlic, bell pepper, basil, oregano, parsley, and bay leaf until the onion is wilted and transparent, about 5 minutes. Stir in the tomato puree and reserved oyster liquor. Add lemon juice, Worcestershire sauce, salt, black pepper, and red pepper flakes. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 15-20 minutes.

Preheat the oven to 400 F. Line 2 baking sheets with rock salt. Nest the oysters in their shells in the rock salt. Top each oyster with a portion of the sauce. Scatter minced prosciutto and shredded Parmesan cheese over the sauce. Bake in the oven until the cheese is golden and the sauce is bubbly, about 10 minutes. Serve hot.