Ingredients

The following ingredients have 4 Servings
  • 240 g tinned sardines in olive oil ((do not drain))
  • 60 g anchovy fillets in olive oil ((drained weight))
  • 20 g double-concentrated tomato puree
  • freshly ground black pepper
  • salt ((only if needed))

Instruction

  • There are only 3 ingredients needed. All easily available at your local supermarket. Please select sardines and anchovies that are stored in olive oil and not sunflower/vegetable oil.
  • Place the sardines and the olive oil its stored in into a mini food processor. Drain the anchovies and add to the food processor. The drained weight is what is indicated above (approx. 12 anchovy fillets). Add the tomato concentrate and blitz until you have a very smooth mixture. Stop to scrape down the sides to ensure an even blitz. If you want, you can add a teaspoon or two of olive oil, but I didn't feel it was necessary.
  • Season with freshly ground black pepper. Taste the mixture and add salt only if you feel it needs it. (I didn't require additional salt, because my brand of anchovy fillets were pretty salty already. So, adjust the seasoning according to your taste.) Mix one last time to combine.
  • Store in a clean jar and store in the fridge and consume within 3 days. If you do not anticipate getting through the whole batch in that time, a very kind reader informed me that it freezes (and defrosts) well if you choose to divide it into batches.Macros are calculated on a 30g / 1oz serving.