Oysters with Spicy Tomato Ganita
Courtesy: Chef Lia Fallon, The Riverhead Project
Serve with Long Island Oysters and Sturgeon Caviar
Makes about One Quart
6 medium ripe plum tomatoes,
1 shallot, coarsely chopped,
3 cloves of garlic, coarsely chopped,
Extra virgin olive oil,,
Kosher salt and fresh pepper
Nonstick pan spray,
½ cup fresh grated horseradish,
¼ cup vodka ,
¼ cup sherry vinegar,
2 tablespoons lemon juice,
2 tablespoons Worcestershire sauce,
Hot sauce (to desired liking),
Preheat oven to 300°F. Spray large rimmed baking sheet with nonstick spray.
Arrange tomato halves cut side up, on prepared sheet; sprinkle with the shallots and garlic, then season with salt and fresh ground pepper. Generously drizzle the tomatoes with the extra virgin olive oil. Roast until slightly tender and caramelized, about 1 and a half hours. Cool completely. Place the tomatoes and the rest of the remaining ingredients in a blender and blend until smooth. You may need to add a little water to get a smooth consistency. Taste and adjust seasoning to your liking. Pour into a 2 inch shallow pan. Chill in the freezer, scraping every 30 minutes with a fork until set about 2 to 3 hours. Store granite in a plastic air tight container with a tight fitting lid.
Place about a half teaspoon of granité on top of each raw oyster and a small dollop of Crème Fraîche and serve with your favorite caviar.