Either as a pasta sauce or main plate, sardines with tomato sauce is always a hit. As the fish were once part of Italy's peasant cuisine, the preparation has humble origins – they used to be known as "blue fish” (even if it’s not the scientific classification) due to the dark blue hue on their backs that contrasts with their silvery bellies. Traditionally, sardines have been considered a part of Italy's peasant cuisine and today, they're a staple of the Mediterranean diet.
The following recipe requires fresh tomato sauce, for which we provide a simple recipe – feel free to boost the flavor with capers, olives, and fresh herbs. If you find the idea of making the sauce daunting, fried sardines are sensational on their own.
Sardines with tomato sauce recipe
This recipe is cooked ad occhio, or by eye, but we've listed quantities where appropriate.
Ingredients
sardines (at least two dozen)
tomato sauce (recipe here)
1 red chili pepper
2 shallots
1 garlic clove
vegetable broth
basil leaves
salt
extra-virgin olive oil
peanut oil
flour
Prepare the sauce by slicing two shallots and a clove of garlic into strips.
Heat extra-virgin olive oil in a pan and brown the shallots, freshly chopped red chili pepper, and garlic over low heat. Then add the tomato sauce, a few chopped basil leaves, a pinch of salt, and vegetable broth. Cook the sauce over low heat with the lid half closed for at least half an hour.
While the sauce cooks, clean the sardines by removing the head and entrails. Wash them well under running water and let them dry with the belly cut down. Gently dab with paper towels and bread lightly with flour.
Heat plenty of peanut seed oil in a frying pan and fry the sardines, letting them brown for a few minutes. Once the sauce is ready, add the sardines and let them cook with the other ingredients for at least 10 minutes.