Steamed bass and tomatoes with sardine and tomato ketchup Archive

Ingredients

• dash olive oil
• 2 red onions, chopped
• 2 garlic cloves, chopped
• 1kg/2lb 4oz ripe tomatoes, chopped
• 75g/2½oz caster sugar
• 2 bay leaves
• 1 rosemary sprig, leaves only, chopped
• 200ml/7fl oz red wine vinegar
• 2 x 120g/4oz tins good-quality sardines in tomato sauce
• 2 ripe plum tomatoes, peeled
• 1 garlic clove, chopped
• 1 tsp caster sugar
• sea salt and freshly ground black pepper
• 2 bass fillets, about 200g/7oz each, pin-boned
• large handful of rocket leaves, to serve