0.5 can (about 14 oz / 400 g full can, so roughly 7 oz / 200 g) canned tomatoes, stewed, drained, and reduced to 2 tablespoons (30 ml)
Instructions
1. Place the canned tomatoes in a small saucepan over medium heat. Simmer, stirring occasionally, for 15–25 minutes, until the tomatoes have reduced to approximately 2 tablespoons (30 ml) of thick, nearly paste-like pulp. The mixture is ready when a spoon dragged across the bottom of the pan leaves a clear trail that holds for several seconds. Remove from heat and allow to cool completely to room temperature, about 20 minutes.
2. While the tomato reduction cools, finely chop the capers, parsley, and gherkin. Each piece should be no larger than 1/8 inch (3 mm).
3. In a medium bowl, combine the mayonnaise, chopped capers, chopped parsley, and chopped gherkin. Fold gently with a rubber spatula until evenly distributed.
4. Add the fully cooled tomato reduction to the mayonnaise mixture. Fold again until the sauce is uniformly blended and shows a pale coral-pink color throughout. Taste and adjust seasoning if needed, noting that capers and gherkin contribute salt.
5. Serve immediately alongside any variety of fried fish, or refrigerate covered for up to 2 days.
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