Grilled Oysters with Roasted Cabernet Estate Reserve® Tomato Compound Butter
  • 2 pints Village Farms Cabernet Estate Reserve® Tomatoes
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp olive oil
  • 2 sticks (16 tbsp) unsalted butter, room temperature
  • 1 tbsp fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 12 medium to large fresh oysters
  • Rock salt
  2. Pre-heat oven to 400°F.
  3. In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
  4. Place tomatoes on a rimmed baking sheet in a single layer.
  5. Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
  6. Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
  7. In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined.
  8. Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.
  10. Prepare grill to high heat, approx. 400°F.
  11. Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
  12. Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
  13. Add 1 to 2 teaspoons of the compound butter on each oyster.
  14. Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly.
  15. Serve with additional roasted tomato compound butter on the side.
Recipe by Village Farms at