Sardine Toasts With Tomato Mayonnaise and Fennel - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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