4 tomatoes, peeled, seeded, and minced
2 cups (16 fl oz/500 ml) Champagne vinegar
1 tablespoon minced fresh chives
1 teaspoon freshly ground pepper
1/2 teaspoon salt
lemon cut into wedges
4 dozen fresh oysters


In a bowl, stir together the tomatoes, vinegar, chives, pepper, and salt to form a vinaigrette. Set aside.
Spoon a tablespoon of the vinaigrette onto each oyster. Serve immediately.