Sardines on toast, fresh tomato sauce

8 slices of white bread;
16 sardines, butterfly filleted;
olive oil;
salt and freshly ground black pepper

Black olive tapenard:
50g pitted black olives;
10g salted anchovies;
10g capers;
½ garlic clove;
½ tbsp olive oil

Fresh tomato sauce:
2 large shallots, finely chopped;
olive oil;
100ml white wine vinegar;
12 ripe tomatoes (peeled, seeded and diced);
1tbsp tomato puree;
200ml tomato juice;
1tbsp sugar;
salt and pepper

1. To make the tapenade: blitz the garlic and capers in a food processor until smooth. Add the anchovies, olives and olive oil, and continue to blitz until a smooth paste is formed. Refrigerate.

2. To make the tomato sauce: sweat the shallots in a little olive oil. Add the white wine vinegar and reduce to a syrup. Add the diced tomatoes and tomato puree and cook until reduced to a jam consistency. Add the tomato juice and reduce again to a sauce consistency. Keep warm until needed.

3. Drizzle the bread with a little olive oil and toast until golden.

4. Place the sardines, skin side up on an oiled baking tray. Season and place under a hot grill until golden and cooked.

5. To serve: spread the tapenade thinly over the toast. Add some tomato sauce and two fillets of sardines for each piece of toast.