Spicy Tomato Sardines

Wow!!! This was a revelation.....we were supposed to have Chilli Con Carne for supper tonight but for reasons I won't bore you with we had to change direction. Didn't know what to pull out of the fridge/freezer but while I was wondering about things I noticed a tin of sardines on the shelf. I remembered that I had been reviewing recipes in my recipe builder and came upon this one so I took the opportunity to do it....and it was fab. I know the photo looks a bit browned out but it really was delicious. A note to consider...the recipe calls for 2 tablespoons of lemon juice but I like lemon so I put the juice of a whole lemon into it.....it was really nice.

Ingredients

Spray Oil

1 medium Shallot finely diced

60g Passata

1 teaspoon Capers, in Brine

Zest of a Lemon

2 tablespoons of lemon juice
Pinch Chilli flakes

1 teaspoon Worcestershire Sauce

1 teaspoon Balsamic vinegar

Pinch of salt

1 (120g) Can of John West Boneless Sardines in Tomato Sauce

Method

Spray a frying pan with the spray oil. Soften the shallot for a few minutes.
Add the passata, chilli flakes, capers, lemon zest and juice, Worcestershire Sauce and balsamic vinegar. Stir to combine. Cook for a few minutes to combine flavours. Season well
Add the sardines and break them up into the sauce. Cook for a few minutes to warm through. Serve on pasta (adding the appropriate sp) or vegetable ribbons.