Irish Oysters With Red-Onion Balsamic Vinegar, and Home -Dried R

Bergy's Note:

Johnathon Swift once said"He was a bold man who first ate an oyster" To do this dish justice you must have fresh, fresh oysters. The recipe sounds fussy but if you measure out every thing it is very simple to do step by step just plan your timing. This recipe is from "Elegant Irish Cooking"

• Total Time: 20 hrs
• Prep Time: 12 hrs
• Cook Time: 8 hrs

Ingredients:

Servings: 4

Home Dried Plum Tomato

• 12 roma tomatoes
• ½ teaspoon sugar
• salt
• 3 garlic cloves , crushed
• 2 sprigs fresh rosemary , chopped
• 2 tablespoons olive oil

Oysters and Red Onion Balsamic Vinegar

• 1 red onion , finely diced
• 1 teaspoon chopped chives
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (well aged)
• 12 raw shucked oysters

Directions:

1. Preheat oven to 125°F the night before you wish to serve this dish.
2. Sprinkle the Roma tomatoes with the sugar and salt.
3. Dry them on a baking pan in the oven overnight.
4. Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside.
5. Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato.
6. Garnish with a bit of fancy lettuce or parsley if you wish.