Grilled oysters with Fra Diablo sauce

Ingredients:

• 20-24 medium or large oysters
• 2 tbsp. l. canola oil
• 3 very ripe large oxheart tomatoes, halved, seeded and coarsely chopped
• 3 cloves of garlic, crushed with a knife into a pulp
• 2 shallots, thinly sliced
• 1/4 - 1/3 cup olive oil
• 3 tablespoons chopped parsley, plus leaves for garnish
• 2 tablespoons red wine vinegar
• 2 teaspoons of honey
• 2 tsp chopped oregano
• 1/4 tsp red chili pepper flakes
• 2 tbsp. table salt, for serving

Preparation:

1. Heat canola oil in a saucepan over medium heat. Add tomatoes, garlic, and shallots and cook, stirring occasionally, until softened and juices release but not discolored, about 5 minutes.
2. Transfer the mixture to a blender, add a few tablespoons of olive oil, parsley, vinegar, honey, oregano, and red pepper flakes, and blend until slightly lumpy; season with salt and pepper. If the mixture is too thick, blend it further, adding a little more olive oil.
   
   Pour the sauce into a bowl (you can prepare it a little in advance and leave it for 1 hour at room temperature).
3. Preheat grill to high direct heat.
   
   Remove the top shells from the oysters. Separate the oysters from the bottom shells, but do not remove them; be careful not to spill any liquid. Place the oysters on the grill, close the lid, and cook until the edges begin to curl, about 1 minute.
4. Meanwhile, moisten the table salt with water until it begins to thicken. On a large serving platter, use a spoon to form small mounds of the salt. Place a cooked oyster on each mound and spoon a little sauce over the top. Sprinkle the dish with parsley leaves and serve.