Easiest Way to Make Fortnight Cabernet Sauvignon 2016

Pop's Tomato-Braised Sardines

Dense and brooding with loads of dark fruit, and a sol.

Recipe Summary Pop's Tomato-Braised Sardines

My husband spent 2 years in the Philippines as a missionary. Along with his life-changing experience, he brought home a rich culinary repertoire that he incorporated into our family recipes. He passed away in 2016, and these recipes have become things our children treasure. They are part of the memories and fabric that keep his memory bright and alive. Here is "ginisang sardinas" which is a wonderful way to use canned sardines. This is usually eaten spooned over rice per each individual's desire/taste.

Ingredients | Fortnight Cabernet Sauvignon 2016

4 tablespoons olive oil, divided

½ teaspoon garlic powder

½ teaspoon ground paprika

¼ large onion, diced

½ teaspoon tomato paste

1 ½ cups halved cherry tomatoes

½ cup white cooking wine

¼ cup water

1 tablespoon fish sauce

2 (4 ounce) cans sardines, drained

2 limes, juiced, divided

Directions

Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.

While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.

Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.

Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.

Pour remaining lime juice over the sardines and serve.

Skinless and boneless canned sardines are best, but bone-in is okay, too. In Asian stores, you can sometimes find Filipino canned sardines in tomato sauce. But, when you can't find them, this recipe is a very easy way to make that delicious sauce.

Info | Fortnight Cabernet Sauvignon 2016

prep: 10 mins cook: 30 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Pop's Tomato-Braised Sardines

World Cuisine Recipes, Asian, Filipino,