Sardine
stuffed tomatoes
Core recipe
Serves: 1
2 vine tomatoes
45g/ 1 ½ tinned sardines in brine, drained & finely chopped
1 tsp fresh lemon zest
½ medium red chilli, de-seeded and finely chopped
1 tsp olive oil
Rocket leaves to serve
Preheat the oven to 220°C/425°F/ Gas 7
Slice the tops off the tomatoes and scoop out the seeds
In a small bowl, mix together the sardines, lemon zest and chilli.
Stuff the tomatoes with the sardine mixture.
Place the stuffed tomatoes on a small baking tray and drizzle over the oil
Bake for 4 – 5 minutes until the tomatoes just begin to soften.
Serve on a bed of rocket leaves.
45g/ 1 ½ tinned sardines in brine, drained & finely chopped
1 tsp fresh lemon zest
½ medium red chilli, de-seeded and finely chopped
1 tsp olive oil
Rocket leaves to serve
Preheat the oven to 220°C/425°F/ Gas 7
Slice the tops off the tomatoes and scoop out the seeds
In a small bowl, mix together the sardines, lemon zest and chilli.
Stuff the tomatoes with the sardine mixture.
Place the stuffed tomatoes on a small baking tray and drizzle over the oil
Bake for 4 – 5 minutes until the tomatoes just begin to soften.
Serve on a bed of rocket leaves.
