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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.

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