PREPARE THE ROASTED TOMATO COMPOUND BUTTE

Cup of Yum
1. Pre-heat oven to 400°F.
2. In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
3. Place tomatoes on a rimmed baking sheet in a single layer.
4. Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
5. Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
6. In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined. 
7. Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.

PREPARE THE OYSTERS

1. Prepare grill to high heat, approx. 400°F.
2. Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
3. Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
4. Add 1 to 2 teaspoon of the compound butter on each oyster.
5. Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly. 
6. Serve with additional roasted tomato compound butter on the side.