Oysters with Slow-Confit Tomatoes
Sweet, jammy tomatoes and fresh oysters are one of those combinations that shouldn’t work, but absolutely do. Gently confiting the tomatoes in GOOD PHATS Spanish Extra Virgin Olive Oil intensifies their sweetness while creating an incredible oil that’s packed with tomato flavour. Finish each oyster with a spoonful of the tomatoes and a drizzle of the infused oil.
PHAT: Spanish Extra Virgin Olive Oil
Serves: 6
Prep: 10 mins
Cook: 1½-2 hours
Ingredients
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6 fresh oysters
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6 cherry tomatoes
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GOOD PHATS Spanish Extra Virgin Olive Oil (enough to fully cover the tomatoes)
Method
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Add the cherry tomatoes to a small saucepan and completely cover with GOOD PHATS Spanish Extra Virgin Olive Oil. Cook over the lowest heat possible until the tomato skins split easily and can be peeled away.
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Transfer the tomatoes and oil into a bowl set over ice to cool quickly. This stops the tomatoes from continuing to cook while keeping them perfectly soft.
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Carefully shuck the oysters and arrange them over crushed ice.
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Peel the skins from the cooled tomatoes and place one tomato onto each oyster.
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Finish with a drizzle of the tomato-infused olive oil and serve immediately.
Chef’s Tip
Don’t throw away the confit oil. It’s packed with sweet tomato flavour and is brilliant drizzled over grilled fish, toasted sourdough, pasta or salads.
