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Baked Oysters

If you have small individual gratin dishes, here's an ideal time to use them. Serve with a crisp green salad and crusty bread alongside, and you've got a complete meal in a flash.

Ingredients:

• 1 can (14 1/2 oz.) diced tomatoes, drained well
• 2 jars (10 oz. each) extra-small or small oysters, drained well
• 1/2 cup dried bread crumbs
• 1 Tbsp. olive oil
• 2 cloves garlic, minced, or 1/2 tsp. granulated garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. ground black pepper

Cooking Instructions:

Preheat the oven to 450° F. Put the tomatoes in a medium gratin dish or other shallow baking dish and arrange the oysters evenly over. In a small bowl, stir together the remaining ingredients and mix well. Sprinkle the bread crumb mixture evenly over the oysters. Bake until the oysters are plump and their edges begin to curl, about 4 to 8 minutes, depending on the size of the oysters. If the crumbs are not toasted, turn on the broiler at the end just to brown.

Scoop the tomatoes and oysters onto individual plates and serve.

Servings Per Recipe: 4