Sardines and Tomato paste

I hated sardines, or so I thought, until I tasted them at a company breakfast.

It was a pot–luck, and a colleague bought in a sort of sardine spread. With limited ‘non-meat” choices, I decided to try the dish. It was to be accompanied by bread (my #1 weakness), so how unpleasant could it be?

It was not what had imagined. A nice blend of seasonings and spices and not too fishy! It quickly became my favorite at our weekly breakfasts. Every time I could, I convenience my colleague to bring the dish as her delectable contribution.

Eventually the worse thing happened, she left the country!

A couple of days ago I thought of the mixture, as I had acquired a can, when a friend picked it up instead of tuna fish. I decided to write my ex- colleague and get the recipe. She sent it immediately!

You must try this quick, easy and tasty snack.

RECIPE:

Vinegar

Bell Pepper

Onion

Habanero pepper (Or any kid of spicy pepper you prefer)

Can sardine (The recipe called for sardines in Louisiana sauce, but I had it in Tomato sauce)

1 clove of garlic (Optional- I love fresh garlic!)

Baguette (I used wheat pita bread as a lighter alternative)

Empty the can of sardines into a bowl. Remove any bones. Set aside.

In a sauce pan add oil and when hot add your remaining ingredients (Bell pepper, Onion, Habanero pepper, Garlic). Saute until soft, than add sardines. Mix

Let cool. Top with fresh cilantro (optional). Serve with bread.

This dish was intended to be a side and served with bread, but I can easily see it as a substitute for a bolognese sauce and served over your favorite pasta or rice.

Bon Appetit!