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. ---------------------------------------------------------------------------
Nutrition
Ingredients
