Smoked Tomato Butter Oysters Recipe

Make or prepare smoked tomatoes (if using fresh)

If using fresh tomatoes: preheat oven to 425°F (220°C). Halve 4–5 medium tomatoes, place cut-side up on a sheet, drizzle with 1 tsp olive oil, sprinkle 1/2 tsp smoked paprika and a pinch of salt. Roast 25–35 minutes until edges caramelize and flesh concentrates. Optionally finish under broiler 1–2 minutes to darken. Let cool, then purée in a blender until smooth and strain if desired. Yield about 1 cup.

In a medium skillet over medium heat, add 1 tablespoon olive oil. Add the minced shallot and cook 2–3 minutes until translucent. Add the garlic and cook 30–45 seconds until fragrant.

Deglaze the pan with 2 tablespoons white wine and cook until nearly evaporated, about 1–2 minutes. Add the smoked tomato purée (1 cup) and 1 teaspoon smoked paprika, simmer 3–4 minutes to concentrate flavors. Remove from heat and let cool slightly.

In a bowl, combine 1 cup softened unsalted butter with the warm tomato mixture, 1 teaspoon chopped thyme, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Use a spatula to thoroughly incorporate until smooth. Taste and adjust seasoning. Cover and refrigerate to firm up for at least 30 minutes; can be made up to 2 days ahead.

Preheat oven to 450°F (230°C) or prepare smoker/smoking gun. Spread the almonds on a small baking sheet and toast in the oven 5–8 minutes, stirring once, until fragrant and lightly golden. Cool and finely chop. Set aside.

Shuck the oysters: using a stiff cloth and an oyster knife, hold each oyster flat side up, insert the knife at the hinge, twist to pop, run the knife under the top shell to cut the muscle and remove the top shell. Loosen the oyster from the bottom shell but leave it sitting in its liquor. Place shucked oysters on a rimmed baking sheet layered with 2 cups rock salt to stabilize shells.

Slice small quenelles or use a teaspoon to place about 1 tablespoon of chilled smoked tomato butter on each oyster. If the butter is very firm, let it soften slightly at room temperature for a few minutes before portioning.

Dot each butter-topped oyster with about 1/4 teaspoon Calabrian chili paste (adjust more or less to taste) across the 12 oysters.

Sprinkle about 1 teaspoon grated Grana Padano over each oyster (total ~1/2 cup distributed).

Place the baking sheet in the oven and roast for 6–8 minutes, or until butter is bubbling, cheese is melted and edges of the oyster start to curl. If using a smoker or smoking gun for extra smoke, remove oysters after 4 minutes, expose them to smoke for 30–60 seconds under a covered tray, then return to oven for remaining time. Alternatively, briefly finish under high broiler 1–2 minutes to brown cheese.

Remove oysters from oven. Immediately sprinkle the chopped toasted almonds evenly over the oysters, then finish with a light grind of black pepper and a small pinch of coarse sea salt if needed.

Serve oysters hot on the bed of remaining rock salt or on a warmed platter with lemon wedges on the side for squeezing. Recommend serving immediately so the butter is hot and the texture is creamy.