Roast Oysters with Tomato Butter Recipe
Introduction
Roast Oysters with Tomato Butter is an elegant and flavorful appetizer, perfect for special occasions or a festive meal start. The smoky roasted tomatoes blended with butter create a rich topping that beautifully complements the tender, briny oysters.
Ingredients
- ½ cup tomatoes (whole peeled, juices drained and saved for soup)
- Rock salt (for holding shucked oysters cup-up on baking sheet)
- 12 oysters (small to medium sized, like Island Creeks or Matunucks)
- ¼ cup unsalted butter (1/2 stick), warmed to room temperature
- 2 tablespoons shallot or red onion, finely chopped
Instructions
- Step 1: Heat the broiler to high. Place the tomatoes in a small roasting dish or toaster pan and roast on the highest rack for 10 to 12 minutes, until they are blackened in spots.
- Step 2: Spread enough rock salt on a baking sheet to form a layer that holds the oysters steady. While the tomatoes roast, shuck the oysters: hold a dish towel in your nondominant hand, grip the oyster around its rounded tip with the cup side down on a counter, insert an oyster knife into the hinge, wiggle until it opens, then detach the oyster from its bottom shell. Set each oyster in a salt well to retain its liquor.
- Step 3: Keeping the broiler on high, blend the roasted tomatoes with the butter until combined; the mixture will be mottled but will melt smoothly when heated. Stir in the finely chopped shallot.
- Step 4: Place a ½ teaspoon dollop of tomato butter on each oyster. Return the tray to the oven and broil until the butter melts and oysters begin to darken and curl at the edges, about 8 to 12 minutes. Serve immediately while very hot.
Tips & Variations
- To improve safety and ease shucking, watch instructional videos and use a proper oyster knife with a good grip.
- If fresh tomatoes aren’t available, use canned whole peeled tomatoes and roast similarly for best flavor.
- Try adding a dash of hot sauce or fresh herbs like parsley for a flavor twist.
Storage
Roasted oysters are best enjoyed immediately. If necessary, store leftover oysters in an airtight container in the refrigerator for up to 1 day. Reheat gently under a broiler for a few minutes until warmed through, but note that texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen oysters for this recipe?
Fresh oysters yield the best flavor and texture, but if using frozen oysters, thaw them completely and drain excess liquid before preparing. The roasting time may be slightly shorter.
How do I know when the oysters are cooked?
The oysters are done when the tomato butter topping melts, and the edges of the oyster begin to darken and curl. This usually takes 8 to 12 minutes under a high broiler.
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Roast Oysters with Tomato Butter Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Roast Oysters and Tomato Butter recipe offers a delightful start to any festive meal, combining freshly roasted tomatoes blended with butter and shallots to create a glossy, flavorful topping for broiled oysters. Perfectly suited for an appetizer, this dish highlights the natural briny sweetness of oysters paired with a rich, buttery sauce, and is sure to impress guests with both its taste and elegant presentation.
Ingredients
Oysters
- 12 oysters, small to medium sized (such as Island Creeks or Matunucks)
- Rock salt, enough to hold oysters cup-up on baking sheet
Tomato Butter
- ½ cup tomatoes, whole peeled (juices drained and saved for soup)
- ¼ cup unsalted butter (1/2 stick), warmed to room temperature
- 2 tablespoons shallot or red onion, finely chopped
Instructions
- Roast the Tomatoes: Heat the broiler to high. Place the tomatoes in a small roasting dish or toaster pan and roast on the highest rack for 10 to 12 minutes until they are blackened in spots.
- Prepare the Oysters: Spread a layer of rock salt on a baking sheet to stabilize the oysters. While tomatoes are roasting, shuck each oyster by holding it securely with a dish towel, inserting an oyster knife into the hinge, and twisting until the shell opens. Detach the oyster from the bottom shell and nestle each oyster liquor-retaining shell into the rock salt.
- Make Tomato Butter: With the broiler still on high, blend the roasted tomatoes with the room temperature butter using a blender, food processor, immersion blender, or vigorous hand mixing until a mottled, glossy mixture forms. Stir in the finely chopped shallots.
- Broil the Oysters: Place a ½ teaspoon dollop of tomato butter on each oyster. Broil the oysters on the baking sheet until the tomato butter melts and the oysters begin to darken and curl around the edges, about 8 to 12 minutes.
- Serve: Remove from the oven and serve the oysters very hot immediately for the best flavor and texture.
Notes
- Shucking oysters requires practice and technique, so watching video tutorials multiple times can help build confidence.
- Rock salt not only stabilizes the oysters for broiling but also helps retain their liquor inside the shells during cooking.
- The tomato butter mixture will appear mottled and rustic before broiling but will melt to a glossy finish atop the oysters.
- Serve immediately after broiling to enjoy the oysters at optimal temperature and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: American, French
Keywords: broiled, cooked, cooked shellfish, oysters, sauce, appetizer, tomato butter
