Oyster Stuffed Tomatoes
(updated on Feb 13, 2008)
An unusual and wonderful way to start any meal.
4 Ontario Greenhouse tomatoes
16 Oysters, shucked
1-1/2 Tbsp horseradish
2-1/2 Tbsp lemon juice
½ Tbsp hot sauce
1 Tbsp chives, chopped
Pot of boiling water
Preheat oven to 350 F. Using a knife, cut a small “X” on the bottom of each tomato. Place whole tomatoes in boiling water for approx. 30 seconds, and transfer to a bowl of ice water. Peel the tomatoes. Slice a piece off the top of each tomato and scoop out seeds. Season the inside of each tomato with salt and pepper. Place tomatoes on a baking sheet and roast in the oven for 5 minutes. Set aside.
In a skillet, over medium low heat, sauté horseradish, lemon juice, hot sauce and oysters for 1 minute. Do not overcook the oysters.
Spoon 4 oysters into each tomato and top with the pan sauce. Serve and enjoy.
4 Ontario Greenhouse tomatoes
16 Oysters, shucked
1-1/2 Tbsp horseradish
2-1/2 Tbsp lemon juice
½ Tbsp hot sauce
1 Tbsp chives, chopped
Pot of boiling water
Preheat oven to 350 F. Using a knife, cut a small “X” on the bottom of each tomato. Place whole tomatoes in boiling water for approx. 30 seconds, and transfer to a bowl of ice water. Peel the tomatoes. Slice a piece off the top of each tomato and scoop out seeds. Season the inside of each tomato with salt and pepper. Place tomatoes on a baking sheet and roast in the oven for 5 minutes. Set aside.
In a skillet, over medium low heat, sauté horseradish, lemon juice, hot sauce and oysters for 1 minute. Do not overcook the oysters.
Spoon 4 oysters into each tomato and top with the pan sauce. Serve and enjoy.
