APRIL BIVALVE OF THE MONTH: RAPPAHANNOCK RIVER OYSTERS AT GRAND CENTRAL OYSTER BAR

Steps:

• Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight. Next day, pour tomato mixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels. Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3â€Â"5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package. Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1â€Â"2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low. Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 ½ hours. Let Chow Chow cool to room temperature before serving over chilled oysters, or serve warm over roasted oysters Store in refrigerator up to 2 weeks