Got Canned Sardines? Make these Spanish Sardines in Tomato Sauce

sardines

🥗Healthier: mackerel

💰Cheaper: tuna

Mackerel is a healthier fatty fish option, while tuna is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher, while canned tomatoes are cost-effective.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro can add a different flavor, while green onions are often cheaper.

Roughly chop one medium sized onion after removing one to two outer layers.

Roughly chop 3 cloves of garlic after twisting to remove the skin.

Roughly chop 5 washed and patted dry tomatoes or substitute with 1 cup of canned tomato sauce (about 270 grams).

Heat a large fry pan over medium heat and add 3 tablespoons (45 milliliters) of extra virgin olive oil.

After a couple of minutes, add the chopped onion and garlic, mixing to coat them in olive oil, stirring every minute or so.

After 4-5 minutes, when the onion is translucent, add 1/2 teaspoon (about 1.25 grams) of sweet smoked Spanish paprika and mix well.

Add the chopped tomatoes, season with sea salt, freshly cracked black pepper, and a kiss of white sugar to cut the acid from the tomatoes, and mix everything together.

Cook for another 4-5 minutes until the tomatoes are lightly sautéed, then turn off the heat and let the mixture cool at room temperature.

Open 2 cans of sardines in olive oil and drain the olive oil into a fine sieve over a bowl, saving it for later use.

Gently remove the sardines from the cans and transfer them into a dish.

Once the tomato mixture has cooled slightly, transfer it into a food processor and blend for 30-60 seconds until smooth.

Add some of the tomato sauce to a serving dish, place the sardines over the sauce, flipping them gently to coat them in the sauce.

Sprinkle with finely chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens