Gratinéed Oysters with Bacon, Tomatoes, and Tarragon

Oysters are often coupled with bacon—a tradition that seems to have been popular with the English. In most of the recipes I’ve tried, the flavor of the bacon is too strong and masks the taste of the oyster. In this dish, just a hint of bacon is used so that its smoky flavor balances the oyster’s brininess. If you’re serving these oysters as part of an elaborate dinner with lots of courses, give 3 per person (meaning this recipe will make enough for 8), but if you’re following oysters with a