Grilled Oysters with Fra Diavolo Sauce

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2 tablespoons canola oil

3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped

3 cloves garlic, smashed

2 shallots, thinly sliced

1/4 to 1/3 cup olive oil

3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish

2 tablespoons red wine vinegar

2 teaspoons honey

2 teaspoons chopped fresh oregano

1/4 teaspoon red chile flakes (or more if you prefer it really spicy)

Salt and freshly ground black pepper

20 to 24 medium to large oysters, such as Blue Point or Gulf Coast

2 cups kosher salt, for serving