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From @Recipe30

Warm Sardines and Tomatoes on Toasted Sourdough

15 min · Serves 1

15 mintotal
8 minhands on
15steps
1servings

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Ingredients

  • 2 thick slices sourdough bread
  • 1 tbsp extra virgin olive oil, plus extra to serve
  • 3 vine tomatoes, cut in half
  • 1 garlic clove, sliced
  • 1 can sardines in oil (about 4 oz / 120 g)
  • 6 Kalamata olives, pitted
  • 3 tbsp dry white wine (about 50 ml)
  • Flaky sea salt
  • Freshly ground black pepper
  • 1 tsp balsamic vinegar
  • 2 tbsp fresh parsley, chopped

Method

  1. Toast the sourdough slices until browned and crisp around the edges.

  2. Heat the olive oil in a pan over medium-high heat.

  3. Place the tomato halves cut-side down in the pan and cook without moving until caramelised, 2–3 minutes.

  4. Flip the tomatoes cut-side up.

  5. Add the sliced garlic to the pan around the tomatoes and cook until fragrant, about 30 seconds.

  6. Add the sardines with some of their tin liquid, keeping them whole.

  7. Add the pitted olives.

  8. Pour in the white wine and let it simmer until reduced and slightly thickened, 1–2 minutes.

  9. Season with sea salt and black pepper.

  10. Drizzle olive oil over the toasted sourdough slices on a plate.

  11. Arrange the caramelised tomatoes cut-side up on the toast.

  12. Drizzle balsamic vinegar over the tomatoes.

  13. Gently turn the sardines over in the pan sauce to warm through.

  14. Scatter the chopped parsley into the pan and shake to combine with the juices.

  15. Spoon the sardines, olives, and pan sauce over the tomatoes and toast.

  16. Pitting the olives yourself gives better flavor than pre-pitted ones.

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