Sardines with confit thyme tomatoes
Prep Time:
10 minutes
Cooking Time:
12 minutes
Servings:
4
Cook Mode
(Keep screen awake)
Ingredients
-
200g cherry tomatoes
Olive oil
8 garlic cloves, peeled and roughly chopped
A few sprigs of thyme, finely chopped
1 teaspoon balsamic vinegar
2 tins of sardines in olive oil (120g each), drained
Sea salt and freshly ground black pepper
Directions
Cut the cherry tomatoes in half and remove the seeds.
Heat the olive oil in a large frying pan and place the tomatoes, cut-side down, into the pan. Add the garlic and a little thyme. Turn down the heat and leave the tomatoes to slowly absorb the flavours.
Once the skins are shrivelled and the cut side has colored slightly, remove the pan from the heat and leave the tomatoes to cool.
Gently remove the skins from the tomatoes. This should be easy if the tomatoes are completely cooked. Crush the tomatoes with the garlic and olive oil. Season with the vinegar, salt and pepper.
Spoon the tomatoes on to plates, top with sardines and sprinkle with a little more thyme, if you like.
