Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the tomato sauce, in a medium pot start with the canola oil, onion, and garlic and saute for 3 – 4 minutes. Add all remaining ingredients and simmer for 10 minutes. Blend and freeze this tomato sauce.

A day or two ahead, take the tomato sauce from the freezer and place it directly into a cheesecloth-lined strainer in the fridge with a container underneath. The tomato sauce will slowly thaw and filter through the strainer. This is a process called cryofiltration which will yield a very clear, flavourful liquid. Discard any pulp remaining in the strainer, we just want the clear liquid that drains off.

Place this tomato liquid in a shallow, wide dish back into the freezer and stir with a fork every 15 or so minutes until frozen. This mixture should resemble slushy ice at this point. Wrap and keep frozen.

Using an oyster shucker, very carefully remove the tops from the oyster shell. Check closely for any shell pieces, and remove the oyster meat from the top and bottom of the shell. Flip the oyster itself over, doing your best to retain any of the liquid inside the shell. Only do this immediately before serving.

Top with 1 tablespoon of tomato ice and serve with lemon wedges and tabasco.