Canned Sardines with Tomatoes for Cold Winter Months

Winter months call for hearty, warming dishes that satisfy and comfort after braving the chill. While canned sardine choka is a versatile recipe suitable year-round, this canned sardine with tomatoes shines in winter, offering a hot, nourishing plate of goodness to warm you up after plowing snow (like we enjoyed today).

Using simple ingredients and a touch of parsley, this recipe is a quick, flavorful solution for cold-weather cravings. Had it been summer, I might have added fresh scallions and thyme leaves from the garden. But for this winter variation, parsley brings a fresh, vibrant note that complements the other flavors beautifully—plus that was all I had in the fridge!

Ingredients You Will Need

• Canned sardines: Provides a rich, savory base for the dish Use sardines in olive oil or water, drained, for best results.
• Extra virgin olive oil: Adds depth and helps sauté the aromatics.
• Plum tomatoes: Fresh and juicy, they balance the saltiness of the sardines.
• Onion: Adds sweetness and texture to the dish.
• Garlic: Infuses the dish with its robust, aromatic flavor.
• Parsley: A fresh and herby garnish to brighten the dish.
• Hot pepper: Brings heat and warmth, perfect for a winter twist.

Tips for Success

• Drain Thoroughly: Ensure the sardines are well-drained to prevent excess liquid in the dish.
• Cook on High Heat: High heat helps develop the flavors and ensures the liquid evaporates quickly.
• Adjust Spice: Use hot pepper sparingly and adjust to your preference—perfect for warming up during winter.
• Parsley Substitutions: If parsley isn’t available, you can use cilantro or even finely chopped celery leaves for a fresh twist.

Variations to Try

• Summer Garden Twist: Add fresh scallions and thyme leaves for a lighter, herbaceous flavor.
• Curry Version: Sprinkle a pinch of curry powder into the mix for a spiced variation.
• Vegetable Boost: Toss in diced bell peppers or shredded carrots for added texture and nutrients.

Serving Suggestions

Canned Sardine with Tomatoes pairs wonderfully with dhal and hot steamed rice, boiled provisions (like yams, dasheen, boiled green fig and sweet potatoes), or even fry bake and soft roti. Serve with a side of fried plantain or sliced avocado (zaboca) to complete the meal.

Canned Sardines With Tomatoes

Winter months call for hearty, warming dishes that satisfy and comfort after braving the chill. While canned sardine choka is a versatile recipe suitable year-round, it truly shines in winter, offering a hot, nourishing plate of goodness to warm you up after plowing snow. Using simple ingredients and a touch of parsley, this recipe is a quick, flavorful solution for cold-weather cravings.

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: canned sardine, canned sardine with tomatoes, how to make make canned sardines

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 312kcal

Ingredients

• 3 cans sardine in olive oil or water, drained
• 3 tablespoons extra virgin olive oil
• 4 plum tomatoes chopped
• 1/2 large onion chopped
• 4 cloves garlic minced
• 1/2 cup chopped parsley
• Hot pepper to taste

Instructions

• Open the sardine cans and drain the excess oil or water.
• Heat the olive oil in a medium, heavy-bottomed pot over high heat.
• Add the onion, tomatoes, garlic, and hot pepper. Cook for about 5 minutes, stirring occasionally, until the excess liquid evaporates and the mixture begins to brown and stick to the pan.
• Add the drained sardines and parsley. Stir-fry on high heat, allowing the liquid to reduce further. Continue cooking until the mixture separates from the oil and starts to stick to the base of the pot.
• Remove from heat, adjust the seasoning as desired, and serve hot.

Nutrition

Calories: 312kcal | Carbohydrates: 5g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 133mg | Sodium: 296mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 20mg | Calcium: 383mg | Iron: 4mg

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