Smoked Sprat Bruschetta With Fennel Jam and Tomatoes

• Prepare the tomato sauce: Using a box grater, grate the tomatoes into a bowl, collecting all of the liquid and pulp.

• Discard the skin and stem end.

• Grate the garlic with a microplane grater into the bowl and add the sugar and a large pinch of sea salt.

• Cook the tomato mixture in a large sauté pan for about 12 minutes or until all water has evaporated and you are left with a thick tomato sauce.

• Slice the baguette into œ-inch thick slices, brush with olive oil and toast until lightly browned.

• Spread each slice with 1 teaspoon of the tomato sauce, then top with 1 teaspoon of the fennel jam.

• Drain the can of smoked sprats and place one whole sprat on top of each bruschetta.

• Drizzle with a little olive oil and finish with a few flakes of Maldon salt.

This article appears in Sep 1-30, 2010.