Not-Quite Oyster Shooters

Wash the red tomatoes, and remove any remaining vine. Reserve the vine, if any. With a knife, score the top of the tomatoes in a cross pattern. Bring 2-3 inches of water to a boil in the sauce pan, with a few generous pinches of salt. Submerge each tomato in the boiling water for 10 seconds, remove, and set on the cutting board. Drain the sauce pan of the water and set under the strainer or colander. Using your fingers, peel off the tomato skin. Reserve the skins. Slice the the tomatoes in half lengthwise. Gently squeeze the tomatoes over the strainer or colander, collecting the tomato juice in the bowl. Use your fingers to remove any excess pulp. Set the halved tomatoes aside. Use the rubber spatula or spoon to press out juices trapped in the tomato pulp in the strainer or colander. Place the tomato juice, half of the juiced tomatoes, carrot, onion, herbs (tied in cheesecloth, like a tea bag), tomato skins, vine (if any), and Worcestershire in the sauce pan. Barely cover the contents of the saucepan with tap water. Add a few generous pinches each of salt and pepper. Partially cover the sauce pan (leave just a little space for steam to escape), and bring to the barest simmer over low heat. Let simmer for at least 6 hours (and up to 12). Strain the stock, season to taste with salt and pepper, cover, and let chill completely in the fridge.

Combine the minced shallots, white wine vinegar, olive oil, lemon juice, and salt and pepper in the airtight container, and shake vigorously. (A bowl and whisk may also be used.) Set aside until ready to plate the “oysters.”

Preheat the oven to 325 degrees. Place the halved red tomatoes on the baking sheet lined with tin foil. Drizzle the tomatoes with a few teaspoons of olive oil, and sprinkle with salt and pepper. Roast for about 30 minutes, until the tomatoes have taken on some light color and are relatively soft (but not mushy). Cover and set aside to chill in the fridge.

Wash the heirloom tomatoes. Halve and juice (the juice may be discarded). Slice the tomatoes into 1 inch by 1/2 to 1 inch “shells.” (How you cut the tomatoes will depend on their exact shape, but you’re looking for something concave like an oyster shell or tortilla chip, capable of holding a filling.) Lightly salt the “shells.” Fill the serving dish with crushed ice, and place the “shells” on top.

Slice the red tomatoes into 1/2 inch by 1/2 inch pieces of oyster “meat” (again, the size will depend on the size of your shells, but you’re looking for something resembling the size of an oyster and that fits nicely in your shells). Cover the “oyster” in a few spoon fulls of the tomato stock—it will leak out, don’t sweat it. Fill your serving vessel of choice with the mignonette, and garnish your plate with the lemon wedges and (optionally) fresh herbs (here, chives).

To “shoot,” dress an “oyster” with as much mignonette as you want and a squeeze lemon. You can slurp up the roasted tomato “meat,” or simply eat the “oyster” whole (“shell” and all).