Tomatoes with sardines, green peppers and olives
6 servings
140 minutes
This author’s recipe combines the freshness of tomatoes, the richness of sardines, and the spiciness of green peppers, creating a harmonious balance of flavors. Perhaps the idea for the dish originated on the Mediterranean coast, where seafood and vegetables pair perfectly. Tomatoes, stripped of excess juice, become a tender shell for a filling where sardines are complemented by fragrant parsley and spicy mustard. Pre-roasted peppers add warm sweetness, while a dressing of vinegar and oils binds the ingredients together. Olives add a salty note, and lettuce leaves refresh the dish. It is a wonderful appetizer perfect for a summer dinner or light buffet, highlighting the simplicity of preparation and richness of flavors.
1
Cut the tomatoes and remove the cores. Add salt and pepper, turn them over, and let them sit for an hour to remove excess juice. Clean the peppers from seeds and dice them, finely chop the parsley, and remove the bones from the sardines, mashing them with a fork.
- Tomatoes: 12 pieces
- Salt: to taste
- Green pepper: 2 pieces
- Parsley: 4 stems
- Sardines in oil: 8 pieces
2
Heat oil in a pan, add pepper, and cook on low heat, shaking, for 10 minutes. Towards the end, lightly salt.
- Sunflower oil: 3 tablespoons
- Green pepper: 2 pieces
- Salt: to taste
3
While the pepper is frying, whisk vinegar with oil and a pinch of salt, then add parsley and mustard and whisk again. Mix the resulting dressing with sardines and pepper, stuff the tomatoes with this mixture, and refrigerate for at least 1 hour.
- White wine vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Parsley: 4 stems
- Mustard: 0.5 teaspoon
- Sardines in oil: 8 pieces
- Green pepper: 2 pieces
- Tomatoes: 12 pieces
4
Garnish with olives and salad leaves.
- Olives stuffed with red peppers: 100 g
- Lettuce leaves: 6 pieces