Lunch: Sardine Toasts With Tomato Mayonnaise and Fennel

Recipe by Renee Erickson Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Ingredients

1 1/2 pounds plum tomatoes (about 10), halved lengthwise
1/4 cup olive oil
Kosher salt
1/2 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/2 cup mayonnaise

Instructions

Preheat oven to 500 °F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20 –25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.

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