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

As a food blogger I turned a humble can into a Sardine In Tomato Sauce Recipe with a surprising backstory that sheds new light on tinned fish.

So you got canned sardines? I did and turned them into Spanish Sardines in Tomato Sauce.

I love how simple sardines in olive oil become almost luxurious when paired with crushed tomatoes or passata, a bit of smoke and a little bite. I won’t pretend it’s fancy but it’s addictive, like the sort of Tomato Sardines Recipe that makes you rethink pantry meals.

I write recipes, and this one keeps showing up when friends ask for Canned Sardines Recipes, it’s quick, bold and feels smarter than a sad toast. Try it once, you’ll wonder why you waited.

Ingredients

• Sardines: rich in protein and omega-3s, vitamin D, salty, briny, very filling.
• Crushed tomatoes: vitamin C and fiber, give bright acidity and gentle natural sweetness.
• Olive oil: monounsaturated fats, heart healthy, adds silky richness and carries spices.
• Smoked paprika: smoky warmth, mild sweetness, gives classic Spanish depth without heat.
• Garlic and onion: aromatic base, add savory depth and mellow sweet notes when cooked.
• Capers or olives: salty briny pops that cut richness and boost savory tang.
• Parsley: bright fresh finish, vitamin K, light herbaceous lift to rich tomato sauce.

Ingredient Quantities

• 3 to 4 cans sardines in olive oil (3.75 to 5 oz / 106 to 142 g each)
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 to 3 garlic cloves, minced
• 1 (14 oz / 400 g) can crushed tomatoes or passata
• 1 tablespoon tomato paste (optional)
• 1 teaspoon smoked paprika (pimenton)
• 1/4 teaspoon hot paprika or a pinch red pepper flakes (optional)
• 1 bay leaf
• 1 teaspoon sugar
• 1 tablespoon sherry vinegar or lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons capers or chopped green olives (optional)

How to Make this

1. Open the sardine cans, drain but reserve a tablespoon or two of the sardine oil for extra flavor, set sardines aside whole or break a few up if you like a chunkier sauce.

2. Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat, add the chopped yellow onion and cook until soft and translucent, about 6 to 8 minutes, stirring so it doesnt brown.

3. Add the minced garlic and cook 30 to 60 seconds until fragrant, then stir in 1 tablespoon tomato paste if using and 1 teaspoon smoked paprika plus the 1/4 teaspoon hot paprika or pinch red pepper flakes if you want heat; cook a minute to bloom the spices.

4. Pour in the 14 oz can crushed tomatoes or passata, add the bay leaf and 1 teaspoon sugar, bring to a gentle simmer and let it reduce 8 to 12 minutes so it thickens and the raw tomato taste cooks off.

5. Taste the sauce and season with salt and freshly ground black pepper, remember sardines and capers are salty so go light at first; add 1 tablespoon sherry vinegar or lemon juice to brighten the sauce.

6. Gently slide the sardines into the simmering sauce, spooning sauce over them; add the reserved sardine oil now if you kept any. If using, scatter 2 tablespoons capers or chopped green olives in at this stage.

7. Warm the sardines very gently for 2 to 4 minutes, just until heated through, don’t stir hard or they will fall apart, you can break a few for flavor but leave some whole for texture.

8. Remove the bay leaf, sprinkle with 2 tablespoons chopped fresh flat leaf parsley, adjust seasoning and serve straight from the pan with crusty bread, rice or crustini.

Equipment Needed

1. Can opener (or pop top if your cans have one)
2. 10 to 12 inch skillet, nonstick or stainless, big enough for 3 to 4 cans
3. chefs knife
4. cutting board
5. wooden spoon or silicone spatula, heatproof, dont stir too hard
6. measuring spoons and a measuring cup
7. small strainer or slotted spoon to drain the sardines
8. slotted spoon or fish spatula to gently slide sardines into the sauce
9. small bowl for reserving sardine oil and mixing capers
10. shallow serving bowl or plate and crusty bread for serving

FAQ

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

• Sardines: canned mackerel, canned tuna (in olive oil or water), canned salmon, or smoked trout — gives a similar oily texture and hearty flavor.
• Extra virgin olive oil: use light/tasting olive oil, avocado oil, grapeseed oil, or even a knob of butter for richness if you dont have EVOO.
• Smoked paprika (pimenton): substitute sweet paprika plus a pinch of smoked salt or a tiny bit of chipotle powder for smoke and heat, or use regular paprika if thats all you have.
• Sherry vinegar or lemon juice: swap with red wine vinegar, apple cider vinegar, white wine vinegar, or extra lemon juice — adjust to taste since acidity levels vary.

Pro Tips

– Cook the onions sloooowly and gently, dont rush them. Soft sweet onions make the sauce, and if they brown too much the tomato will taste harsh. If you want more depth, stir in the tomato paste and let it cook a minute or two before adding the tomatoes so it develops a richer flavor.

– Save and use 1 to 2 tablespoons of the sardine oil, it adds a really nice umami hit. But be careful with salt: taste the sauce before adding extra salt, and if you use capers or olives rinse them quickly under cold water to take some salt off.

– Bloom the smoked paprika in the hot oil with the garlic for about 30 to 60 seconds so it gets fragrant, that little step makes a big difference. Add the acid like sherry vinegar or lemon juice only at the end to brighten everything up, not while it’s boiling, otherwise the brightness will fade.

– Handle and reheat the sardines gently. Slide them into the warm sauce and heat just until warmed through, dont stir hard or theyll fall apart. Leftovers keep in the fridge 2 to 3 days, reheat slowly on low or warm in a 300°F oven so they dont disintegrate.