River Cottage

For the Sauce:

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��������������������� Heat a saucepan and add a good glug of Olive Oil.

��������������������� Once hot, add the Garlic, Onions/Shallots, Celery & Carrots and sweat on a low heat, without colouring, for 6 minutes stirring frequently.

��������������������� Add the Basil during the last two minutes of the ingredients cooking.

��������������������� Add the chopped/tinned Tomatoes#, the Puree, Stock, and wine. Turn up the heat, bring to the boil, then simmer for 25 minutes stirring occasionally and adding a touch of water as and when required.

��������������������� Season to taste then blend.

��������������������� At this point you may either pass through a sieve or leave as is, depending on personal taste.

��������������������� Turn on the grill and get nice and hot (including the grill pan. Tip: cover the wire rack with tin foil which will get hot nicely and stop your Sardines from collapsing through!

��������������������� Season the sardines both sides and place skin side up on the tray along with the bread and the Cherry Tomatoes.�

��������������������� Turn the bread once lightly toasted but not the sardines.�

��������������������� When the toast is almost ready butter and return to finish off.

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��������������������� On your warmed plate, place the toast and top with the leaf.

��������������������� Add the Sardines, 2 per Portion.

��������������������� Spoon the Tomato sauce over the top and place the Cherry Tomatoes on and around.

You could finish the dish with a dash of Worcestershire Sauce, Grated Parmesan or Balsamic Vinegar.

Enjoy it while it’s hot!