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1
Preheat the oven to 400u00b0 F. Cut tomatoes in half and arrange them, cut-side up, on a baking sheet lined with foil. Drizzle with 3 tablespoons of oil, season with salt, pepper, and sugar. Roast tomatoes until they are softened and beginning to char around the edges (about an hour).
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2
While tomatoes roast, bring a small pan of water to a boil. Drop basil leaves and chives in water for 20 seconds. Drain the herbs. Shock them with cold water. Drain them again and squeeze them to release the water. Rough chop them and place them in a blender. With the blade running, drizzle in 1/4 cup of oil. Let the oil sit for 30 minutes, then strain. Set aside.
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3
Heat 2 tablespoons of oil in a large, heavy saucepan over medium heat. Add onion, fennel, carrot, and garlic. Cook, stirring occasionally, for about 7 minutes, until softened. Roughly chop basil stalks and add them to the pot.
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4
Add roasted tomatoes, their juices, and the stock to the pot. Bring to the boil. Reduce heat and simmer for 25 minutes, until all the vegetables are soft. Puree the soup. Stir in vinegar. Keep warm.
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5
Season the flesh side of the fish with salt and pepper. Place a seasoned cast iron skillet over medium high heat. When the skillet is hot, drizzle a tablespoon of oil into the pan, and lay the fish, skin side down, into the pan. Cook, without moving, for 2 minutes. Turn off the heat. Use a fish spatula to flip the sardines over. They will finish cooking in the residual heat of the pan.
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6
Taste the warm soup and adjust for seasoning. Ladle the soup into warm, wide-rimmed bowls and placed a cooked sardine on top of each serving. Garnish with creme fraiche, capers, and a drizzle of chive and basil oil.
