Oysters with tomatoes, onions, and peas over toast

Tonight’s dinner experiment, originally uploaded by tiffanybbrown.

Ingredients (amounts approximate):

• Shucked Pacific oysters. I used small ones, about half of an 8 oz jar.
• 2 cups crushed tomatoes
• 1/2 an onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tsp. lemon zest
• 2 tsp. dried parsley flakes
• A splash of marsala cooking wine (2 tbsp. maybe)
• 1 tsp. sugar (more or less to taste. The point is to cut the tartness of the tomatoes.)
• Salt to taste — use black truffle salt if you have it. It adds a subtle, yet detectable richness and depth. 1000 times better, I promise
• 4 tbsp. butter
• 2 tbsp. olive oil
• 1/4 cup grape tomatoes chopped
• Crusty French bread

1. Heat 1 tbsp. olive oil and 2 tbsp butter in a skillet and toast your bread. Set it aside.
2. In another skillet (or the same… whatever), heat the remaining butter and olive oil
3. Add the onions. Cook until translucent.
4. Add the garlic, cook for 1 minute or so, until it’s fragrant
5. Add the tomatoes (crushed and grape) and let it heat through
6. Add the peas and cook until they’re thawed out and bright green
7. Add the oysters and simmer until they almost look like they’re done (I think I cooked them for 10 minutes)
8. Season with wine, lemon zest, sugar, parsley, and truffle salt or regular salt
9. Spoon the oyster-y goodness over your toast, eat and enjoy