Śledź po Kaszubsku (Kashubian Herring in Tomato Sauce)

• 2 medium Yellow onion
• 2 tbsp Sunflower oil
• 500 g Tomato, ripe
• 2 tbsp Tomato purée
• 2 tsp Caster sugar
• 1 tbsp Apple cider vinegar
• 6 Allspice berries
• 2 Bay leaves
• ½ tsp Black peppercorns
• 500 g Canned pickled herring, fillets
• 8 slices Rye bread

1. Thinly slice the onion. Roughly chop the tomatoes.
2. Warm the sunflower oil in a saucepan over a medium heat, then add the onion and cook for 8 to 10 minutes until soft and lightly golden. Stir often so it sweetens without browning too much.
3. Stir in the tomatoes and tomato purée, then add the caster sugar, apple cider vinegar, allspice berries, bay leaves and black peppercorns. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until thick and spoonable.
4. Take the pan off the heat and leave the sauce to cool to room temperature. Remove the bay leaves.
5. Drain the pickled herring and, if you prefer it less sharp, briefly rinse under cold water then pat dry. Cut into bite-sized pieces.
6. In a serving dish, layer a little sauce, then a layer of herring, repeating until used up and finishing with sauce. Cover and chill for at least 3 hours so the flavours meld.
7. Serve chilled with rye bread. Spoon plenty of the tomato and onion sauce over each portion.

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