I turned a humble tin into a Tomato Sardines Recipe that hinges on one surprising pantry staple you likely already have.

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I never guessed a few cans of sardines in oil and crushed tomatoes could change my whole weeknight routine. One bite and the tomato sings with the sardines, a smoky note that makes you look twice.

If you’ve ever searched How To Cook Sardines or flipped through Tinned Sardine Recipes, this Spanish jarred version feels like a sly little win. It’s honest, a little bold, and somehow both pantry simple and unexpectedly grown up.

I kept sneaking tastes when I should’ve stopped, so don’t be surprised if you find yourself doing the same.

Ingredients

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Sardines are protein packed, rich in omega 3 fats and calcium from soft bones.
Olive oil adds healthy fats and silkiness, it helps carry tomato flavors.
Tomatoes give bright acidity umami and fiber they keep the sauce lively.
Smoked paprika brings warm smoky notes a Spanish fingerprint and deep color.
Capers add salty briny pops sharp bite that balances rich fish.
And lemon juice brightens everything with citrus tang and a clean finish.
Onion and garlic give savory sweetness and depth, caramelize for extra flavor.
Wine or sherry lifts flavors adds subtle acidity and a hint of complexity.

Ingredient Quantities

4 cans (4.4 oz / 125 g each) sardines in oil, drained but keep a little oil

2 tbsp extra virgin olive oil (or use reserved oil)

1 medium yellow onion, finely chopped (about 1 cup)

3 garlic cloves, thinly sliced or minced

1 can (14 oz / 400 g) crushed tomatoes

1 tbsp tomato paste

1 tsp smoked paprika (pimentón)

1/4 tsp red pepper flakes or a pinch cayenne, optional

1/2 cup dry white wine or 2 tbsp dry sherry, optional

1 tsp sugar (to balance acidity)

1 bay leaf

2 tbsp capers, rinsed, optional

Salt, about 1/2 to 1 tsp, to taste

Freshly ground black pepper, about 1/4 tsp

2 tbsp chopped fresh parsley (or cilantro)

Juice of 1/2 lemon (about 1 tbsp)

How to Make this

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1. Drain the sardines but keep a little of the oil from the cans, set the fish aside in one dish and reserve about a tablespoon or two of the oil for cooking.

2. Heat 2 tablespoons extra virgin olive oil or the reserved oil in a large skillet over medium heat until shimmering.

3. Add the finely chopped onion and cook, stirring now and then, until soft and starting to brown, about 6 to 8 minutes.

4. Add the garlic, smoked paprika, and red pepper flakes or cayenne if using, stir for 30 to 60 seconds until fragrant, then stir in the tomato paste and cook another minute to take the raw edge off.

5. If using, pour in the white wine or sherry to deglaze the pan, scraping up any browned bits, and let it reduce for 1 to 2 minutes.

6. Pour in the crushed tomatoes, add the bay leaf, sugar, and capers if using, bring to a gentle simmer, then lower the heat and simmer for 8 to 10 minutes so the sauce thickens and flavors meld. Taste now and add salt and pepper but remember capers and sardines are salty so go easy.

7. Carefully nestle the sardines into the sauce, spooning sauce over them so they are mostly covered. Simmer very gently for 3 to 5 minutes just to heat through avoid stirring too much or you’ll break them up. If you want a chunkier sauce, mash one can lightly into the sauce before adding the whole sardines.

8. Remove from heat, take out the bay leaf, then stir in the lemon juice and chopped parsley (or cilantro). Taste and adjust salt and pepper one last time.

9. Serve warm with crusty bread, toasted baguette, rice or pasta and drizzle a little extra reserved oil over the top if you like.

Equipment Needed

1. Large skillet (10 to 12 inch) for the sauce and to gently warm the sardines
2. Can opener for the sardine cans and the crushed tomatoes can
3. Fine mesh strainer or slotted spoon to drain the sardines while saving a bit of oil
4. Small bowl or plate to rest the drained sardines and hold reserved oil
5. Chef knife for chopping onion, garlic and parsley
6. Cutting board
7. Wooden spoon or heatproof spatula for sautéing and scraping up browned bits
8. Measuring spoons plus a 1/2 cup measuring cup for oil, wine, sugar and seasonings

FAQ

Q: Can I swap the sardines for another canned fish? A: Yes. Mackerel is the closest match, oily and flavorful. Tuna works too but it is firmer and less rich, so the dish will taste different but still good.

Q: The sauce tastes too acidic, what do I do? A: Stir in a little more sugar, simmer a few minutes longer, or add a tiny splash of cream or butter if you have it. Also taste before adding salt since canned sardines and capers are already salty.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat so the fish stays in one piece, or zap in the microwave in short bursts and stir once or twice.

Q: Do I need the white wine or sherry? A: No, it is optional. If you skip it use a splash of water or low sodium broth to deglaze the pan and lift the tomato flavors.

Q: My family does not like spice, how do I adjust heat? A: Leave out the red pepper flakes or cayenne, use just smoked paprika for the smoky note. You can always add a pinch of heat to individual plates later.

Q: The sardines fall apart when I add them, any tips? A: Add the sardines at the very end and fold them in gently with a spatula, do not stir hard. Keep the sauce barely simmering so you only warm the fish through.

Got Canned Sardines? Make These Spanish Sardines In Tomato Sauce Recipe Substitutions and Variations

Sardines in oil: canned mackerel in oil (very similar texture), canned tuna in oil (milder flavor), or fresh sardines pan-seared and added to the sauce (cook 2–3 minutes per side then break up).
Smoked paprika (pimentón): sweet paprika plus a pinch of smoked salt, chipotle powder for smoke and heat (use sparingly), or plain sweet paprika if you want no smoke.
Dry white wine: dry sherry (use 2 tbsp), 1/2 cup low-sodium chicken or vegetable stock plus 1 tsp white wine vinegar, or nonalcoholic white grape juice diluted with a little vinegar for acidity.
Capers: chopped green olives (Manzanilla), chopped cornichons or dill pickles for tang, or 1 tsp lemon zest plus a pinch of extra salt for bright acidity.

Pro Tips

1) Keep and use a little of the sardine oil, it adds a ton of flavor so dont dump it all. Warm it gently with the onions instead of blasting the pan, that keeps the flavor and stops the oil from tasting bitter.

2) Taste before you salt. Capers and the fish are already salty so add salt carefully. If the tomatoes feel too sharp, a teaspoon of sugar and the lemon at the end will balance it without over salting.

3) Be gentle with the sardines. Nestle them in the sauce and heat just long enough to warm through so they stay mostly whole. If you want texture, mash one can into the sauce first, but otherwise try not to stir once theyre in or they will fall apart.

4) Finish smart and plan ahead. Add herbs and lemon right off heat for brightness, and drizzle a little reserved oil when serving. The sauce actually tastes better the next day, so make extra and refrigerate for a stronger, more rounded flavor.

Got Canned Sardines? Make These Spanish Sardines In Tomato Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I turned a humble tin into a Tomato Sardines Recipe that hinges on one surprising pantry staple you likely already have.

Servings

servings

Calories

385

kcal

Equipment: 1. Large skillet (10 to 12 inch) for the sauce and to gently warm the sardines
2. Can opener for the sardine cans and the crushed tomatoes can
3. Fine mesh strainer or slotted spoon to drain the sardines while saving a bit of oil
4. Small bowl or plate to rest the drained sardines and hold reserved oil
5. Chef knife for chopping onion, garlic and parsley
6. Cutting board
7. Wooden spoon or heatproof spatula for sautéing and scraping up browned bits
8. Measuring spoons plus a 1/2 cup measuring cup for oil, wine, sugar and seasonings

Ingredients

4 cans (4.4 oz / 125 g each) sardines in oil, drained but keep a little oil
2 tbsp extra virgin olive oil (or use reserved oil)
1 medium yellow onion, finely chopped (about 1 cup)
3 garlic cloves, thinly sliced or minced
1 can (14 oz / 400 g) crushed tomatoes
1 tbsp tomato paste
1 tsp smoked paprika (pimentón)
1/4 tsp red pepper flakes or a pinch cayenne, optional
1/2 cup dry white wine or 2 tbsp dry sherry, optional
1 tsp sugar (to balance acidity)
1 bay leaf
2 tbsp capers, rinsed, optional
Salt, about 1/2 to 1 tsp, to taste
Freshly ground black pepper, about 1/4 tsp
2 tbsp chopped fresh parsley (or cilantro)
Juice of 1/2 lemon (about 1 tbsp)

Directions

Drain the sardines but keep a little of the oil from the cans, set the fish aside in one dish and reserve about a tablespoon or two of the oil for cooking.
Heat 2 tablespoons extra virgin olive oil or the reserved oil in a large skillet over medium heat until shimmering.
Add the finely chopped onion and cook, stirring now and then, until soft and starting to brown, about 6 to 8 minutes.
Add the garlic, smoked paprika, and red pepper flakes or cayenne if using, stir for 30 to 60 seconds until fragrant, then stir in the tomato paste and cook another minute to take the raw edge off.
If using, pour in the white wine or sherry to deglaze the pan, scraping up any browned bits, and let it reduce for 1 to 2 minutes.
Pour in the crushed tomatoes, add the bay leaf, sugar, and capers if using, bring to a gentle simmer, then lower the heat and simmer for 8 to 10 minutes so the sauce thickens and flavors meld. Taste now and add salt and pepper but remember capers and sardines are salty so go easy.
Carefully nestle the sardines into the sauce, spooning sauce over them so they are mostly covered. Simmer very gently for 3 to 5 minutes just to heat through avoid stirring too much or you'll break them up. If you want a chunkier sauce, mash one can lightly into the sauce before adding the whole sardines.
Remove from heat, take out the bay leaf, then stir in the lemon juice and chopped parsley (or cilantro). Taste and adjust salt and pepper one last time.
Serve warm with crusty bread, toasted baguette, rice or pasta and drizzle a little extra reserved oil over the top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.