3 tbsp olive oil
1 small onion, grated
1 clove garlic, mashed
? lb tomatoes, skinned, seeded and finely chopped
2 tsp tomato puree
? tsp sweet Spanish paprika
2 cups water
salt and pepper to taste
cilantro to garnish
1. Heat the oil in a saucepan and saute the onion until soft. Add the garlic and tomato. Saute for a further five minutes. Add the rest of the ingredients, except cilantro and lemon, and bring to a boil. Lower the heat and let simmer, uncovered, until the sauce thickens. Remove from heat and let cool. Place in refrigerator and cool for a further 2 hours.
2. Meanwhile, shuck the oysters. Remove both shells and wash. Keep oysters on ice until the sauce gets to the right temperature.
3. Spoon sauce into individual saucers and slide four oysters in each, being careful not to let them sink. Squeeze lemon juice over oysters, garnish with cilantro and serve.