Peperonata & Sardines Recipe

Prepare vegetables

Wash bell peppers, remove seeds and membranes, and cut into 1/2-inch strips (amount should equal roughly 5 cups sliced peppers). Peel and thinly slice the yellow onion to yield about 1 cup.

Sweat onion and garlic

Heat 2 tbs olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Brown peppers

Add the remaining 1 tbs olive oil and the sliced peppers to the pan. Increase heat to medium-high and sauté, stirring, until peppers begin to soften and get a bit of char at the edges, about 6–8 minutes.

Build the sauce

Stir in the tomato paste and cook 1 minute to toast. Add the white wine (or broth) to deglaze the pan, scraping up browned bits. Add the crushed tomatoes, red wine vinegar, sugar (if using), dried oregano, salt and black pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and let cook until peppers are tender and flavors meld, 12–15 minutes. Stir occasionally.

Finish peperonata

Uncover, cook 2–3 minutes to thicken slightly if needed. Stir in torn fresh basil and adjust seasoning with more salt, pepper or a splash of vinegar if it needs brightness. Remove from heat and keep warm.

Prepare sardines

If sardines are in large fillets, drain oil from the can and transfer to a bowl. Gently break into large pieces with a fork or your fingers so pieces stay intact rather than mashed.

Dress sardines

Zest half the lemon and squeeze 1 tablespoon lemon juice over the sardine pieces. Add 1 tbs extra virgin olive oil, chopped parsley, and capers and red pepper flakes if using. Toss gently to combine. Taste and add a little salt or more lemon if needed (be cautious because canned sardines are already salty).

Toast bread

Toast or grill slices of crusty bread until crisp and lightly golden. If desired, rub one side of each warm toast with a cut garlic clove for extra flavor.

Assemble and serve

Spoon a generous portion (about 1/2 cup) of warm peperonata over each slice of toast. Top with 2–3 sardine pieces per slice (about 1 oz sardines per toast) and drizzle a little of the sardine oil or the extra virgin olive oil used for dressing. Finish with a sprinkle of chopped parsley, lemon zest, and a grind of black pepper. Serve immediately while the bread is crisp and the peperonata is warm.