Jalapeno Oysters

For Tomato Oil:

Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender. Pulse until well blended. Strain through a sieve or cheesecloth.

For Oysters:

Rinse and scrub oysters well. Using a oyster knife, shuck the oysters in the following manner. Cover your hand with a cloth or thick glove, and grip the shelled oyster in your palm. Insert the knife point next to the hinge and twist the knife to pry the shell open. Using the knife, cut the muscle away from the top half and discard the top shell. Run the knife underneath the oyster to detach it, but leave the oyster in its shell.