April Bivalve Of The Month: Rappahannock River Oysters At Grand Central Oyster Bar

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   ["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, 3AAA""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, 1AAA""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 AA1/2 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"]

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