Savory Sardine in Tomato Sauce

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If you ask me, sardines in tomato sauce are one of the most underrated pantry staples.

This Mediterranean-style dish turns humble canned sardines into a satisfying meal that’s both quick and flavorful. The rich tomato sauce with garlic and herbs coats each piece of fish perfectly.

It’s simmered with onions and a splash of white wine, creating a sauce that’s just right for soaking up with crusty bread. A pinch of red pepper flakes and fresh parsley adds just enough kick to keep things interesting.

It’s a simple, wallet-friendly recipe that feels like a little trip to a seaside café, perfect for those nights when you want something tasty without much fuss.

What Kind of Sardines Should I Use?

Fresh sardines are the star of this dish, and while they might seem intimidating at first, they’re actually quite easy to work with. Look for small to medium-sized sardines that are firm and shiny with clear eyes and bright red gills – these are signs of freshness. If you can’t find fresh sardines at your local fish market, many Asian or Mediterranean markets often carry them. Ask your fishmonger to clean and gut them for you if you’re not comfortable doing it yourself. Just make sure to use them within a day or two of purchase since sardines are delicate and don’t stay fresh for very long in the refrigerator.

Options for Substitutions

This flavorful fish dish can be adapted with several ingredient swaps if needed:

• Fresh sardines: While fresh sardines give the best results, you can use mackerel or fresh anchovies as alternatives. If fresh fish isn’t available, canned sardines work too, but add them during the last 5 minutes of cooking to prevent them from breaking apart.
• Shallots: No shallots? Use finely diced red or yellow onions instead. You’ll need about 1/4 cup to match the flavor intensity.
• White wine: You can replace the wine with fish stock or chicken broth. For extra tang, add a splash of white wine vinegar (about 1 tablespoon) to your substitute.
• Cherry tomatoes: Regular tomatoes work fine – just chop them into smaller pieces. You can also use canned diced tomatoes (about 14 oz can), but drain them first.
• Fish sauce: If you don’t have fish sauce, try anchovy paste (1 teaspoon) or even soy sauce mixed with a tiny bit of Worcestershire sauce.
• Calamansi: Lemon juice works perfectly as mentioned, but lime juice or even a mix of orange and lime juice can give you a similar citrusy kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking sardines is avoiding overcooking them, as they can quickly become dry and tough – aim for just 3-4 minutes per side until they’re opaque and easily flake with a fork. A common mistake is not cleaning the sardines properly; make sure to remove all scales and thoroughly clean the cavity to avoid any bitter flavors in your dish. When making the tomato sauce, don’t rush the process of cooking down the tomatoes – giving them enough time (about 15-20 minutes) to break down and release their natural sweetness will create a much richer sauce. For the best flavor development, avoid skipping the step of sautéing the aromatics (shallots and garlic) until they’re soft and fragrant before adding the tomatoes, and remember to taste and adjust the seasoning before adding the sardines to the sauce.

What to Serve With Sardines in Tomato Sauce?

This Mediterranean-style dish pairs perfectly with a big bowl of steaming white rice or crusty bread to soak up all that tasty tomato sauce. If you’re keeping things light, try serving it over cauliflower rice or with a simple green salad dressed in lemon vinaigrette. For a more traditional approach, some boiled or roasted potatoes seasoned with herbs make an excellent side dish – they’re great for mopping up the sauce too! You can also add some steamed vegetables like broccoli or green beans on the side to round out the meal.

Storage Instructions

Keep Fresh: Once your sardines in tomato sauce have cooled down, transfer them to an airtight container. They’ll stay good in the fridge for up to 3 days. The sauce actually gets even better after a day as the flavors continue to meld together!

Freeze: If you’ve made a bigger batch, you can freeze portions in freezer-safe containers for up to 2 months. Just make sure to leave a bit of space at the top of the container as the sauce will expand slightly when frozen. When you’re ready to use it, thaw it overnight in the fridge.

Warm Up: To enjoy your leftover sardines, gently warm them in a pan over low heat until just heated through. Try not to overheat them as this can make the fish too soft. A splash of fresh lemon juice right before serving brings back the bright flavors!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 40-50 g

Ingredients

• 5 tablespoons olive oil
• 2 large shallots, finely chopped (2 tablespoons)
• 4 cloves garlic, finely chopped (1 tablespoon)
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1 tablespoon concentrated tomato puree
• 1 pound cherry tomatoes, cut in half (500 g)
• 1/2 cup white wine (125 ml)
• 1/4 cup water (65 ml)
• 1 tablespoon fish sauce
• 8–10 small fresh sardines, approximately 1 pound (500 g), cleaned and gutted
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon fresh calamansi or lemon juice
• Fresh calamansi or lemon slices for serving

Step 1: Prepare the Tomato Sauce Base

Heat 2 tablespoons of olive oil in a large oven-proof sauté pan over moderately high heat.

Add the shallot, garlic, dried red pepper flakes, and paprika.

Cook, stirring occasionally, until the shallot becomes soft and translucent, about 3-5 minutes.

Stir in the tomato paste and continue cooking until it begins to brown, roughly 1 minute more.

Step 2: Sauté the Cherry Tomatoes

Add the cherry tomatoes to the pan and sauté until they soften and begin to release their juices, about 5-7 minutes.

Pour the wine into the pan, stirring to lift any browned bits from the bottom.

Add the water and fish sauce and let it simmer until the liquid reduces and thickens slightly, around 5 minutes more.

Remove the pan from heat and set aside.

Step 3: Season and Coat the Sardines

Lightly season the sardines, inside and out, with salt and black pepper.

In a large bowl, whisk together the remaining 3 tablespoons of olive oil with the calamansi or lemon juice.

Use your hands to toss the sardines in this mixture, ensuring they are fully coated inside and out.

Step 4: Broil the Sardines

Adjust an oven rack to the closest position to the broiler and preheat the broiler on high heat.

Remove the sardines from the bowl and arrange them in a single layer on top of the tomato sauce in the sauté pan.

Place the pan under the broiler and cook for 10-12 minutes, turning the sardines over halfway through.

The sardines should have a nicely browned, crisp exterior, and the flesh should flake easily with a knife tip.

Step 5: Serve Your Dish

After broiling, remove the pan and let it cool slightly.

Serve the sardines alongside steamed white rice.

Offer calamansi limes or lemon wedges on the side for an extra burst of flavor when squeezed over the sardines.

Enjoy your savory and vibrant dish!