Preparation and cooking time: 15 min
Chilling time: 1 h
4 tbsp vegetable oil
200 g tomato purée
200 g caster sugar
80 ml water
120 ml white vinegar
1/2 tsp salt
1/4 tsp dried dill
1/4 tsp freshly ground black pepper
4 herring fillets, pin-boned and diced
Heat the oil in a large iCook pan, set over a moderate heat until hot.
Stir in the tomato purée and bring to the boil, stirring constantly. Reduce the heat to low and stir in sugar.
Cook until sugar has dissolved before removing from the heat. Stir in the water, vinegar, salt, dill and pepper.
Place the herring in a large mason jar. Pour the tomato sauce on top.
Allow to cool to room temperature before sealing well with a lid. Refrigerate for 1 day before serving.