Sardines Tomatoes On Toast Recipes

SARDINE TOASTS WITH TOMATO AND SWEET ONION

Steps:

• Toast the bread under a broiler (on both sides) or in the toaster.
• While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
• Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

SARDINES WITH SUN-DRIED TOMATO AND CAPERS

Steps:

• Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

SARDINES & TOMATOES ON TOAST

Steps:

• Rub each piece of toast with the garlic. In a small bowl, mix the sardines and their oil with the tomatoes and the watercress, then season. Sit half the mixture on each slice of toast, piled high. Scatter over the parsley and squeeze over the lemon, if you like.

SARDINES ON TOAST

Steps:

• Preheat oven to 400 degrees.
• Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
• Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
• Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.

SARDINE TOASTS WITH TOMATO MAYONNAISE AND FENNEL

Steps:

• Make the tomato mayonnaise:
• Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20-25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
• Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
• Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
• Assemble the toasts:
• Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
• Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
• Do Ahead
• Tomato mayonnaise can be made 5 days ahead. Cover and chill.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

PORTUGUESE-STYLE SARDINES ON TOAST

Steps:

• Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
• Gently open the fish and remove any bones. Flake the flesh and leave on one side
• Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
• Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
• To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.