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OYSTERS A L'AMORE 2 tomatoes, sliced in half and de-seeded 1 stalk celery, trimmed 2 scallions, trimmed Salt & pepper 1/2 stick butter, melted 1 clove garlic, minced pinches of sage, thyme and saffron 6-8 fresh shucked oysters Puree tomatoes, celery and scallion in food processor. Salt & pepper to taste. Set puree aside. Saute garlic in butter over medium heat for a few minutes. Add oyster and herbs and saute just until the edges begin to curl. Transfer this saute to an oven-proof skillet. Top with the vegetable puree. Bake at 500 degrees for 10 minutes. Serve with crackers. Comments: steve@pulpkitchen.com