Roasted Sardines and Heirloom Cherry Tomatoes
BLEND No.70 RECIPE
Many of my friends and myself simply don’t care for sardines because of the strong, oily taste. I never ate sardine and did not use them in my kitchen. However, my husband really likes them if prepared correctly. I took up the challenge in my culinary atelier to devise a way to elimanate or at least reduce strong fishy taste. The delicious combination of my savory, smoky, sour, salty and spicy Blend No.70, roasted onions and roasted heirloom cherry tomatoes does the trick. You have to try this!
Serves 6 - 8
INGREDIENTS
- 1 HomeiraStyle Blend No.70
- ¼C Olive Oil
- 1 Onion, Sliced
- 1T Olive Oil
- 1can Sardines, Good quality
- 1C Heirloom Cherry Tomatoes, Halved and Roasted
- 3T Lemon Juice, Freshly Squeezed
- 2T Ghee, Melted for drizzling – Optional
- 2T Basil, Fresh, Julienned – Optional
- 1bu Micro Greens
KITCHEN ESSENTIALS
Clear Pyrex Baking Dish
TIPS
Refrigerate any excess Blend mixture, in a tightly sealed jar for later use
PREP
- Thoroughly mix the entire package of Blend No.70 with oil in a bowl
- Measure ¼C of the Blend Mixture and refrigerate the rest
COOK
- Preheat oven to 400º F
- Arrange onion in an even layer in the baking dish
- Drizzle with oil and some of Blend No.70 mixture
- Bake for 7-10 minutes or until union golden and translucent
- Remove from oven
- Arrange sardines evenly on top of the onions and drizzle more of Blend mixture
- Bake for 5-7 minutes
- Remove from oven and arrange tomatoes evenly across the dish
- Return to the oven and bake for 2-4 minutes until tomatoes are just softened
- Remove from oven and garnish with basil and micro greens
- Serve out of the baking dish
NOTES
Rub some of the Blend70 Mixture over grilled ciabatta bread
Top toasted ciabatta with roasted sardines, onions and tomatoes and basil - micro greens garnish
Serve with a glass of Rosé Yummy! Get Creative!