When I was a kid growing up in Canada, I remember the poor sardine being the reject of the canned food section. It didn’t have the mainstream acceptance tuna fish did nor did it get the chance to land on a pizza like its little cousin the anchovy. Although people did buy sardines, you never saw anyone eat them, you know what I mean?

When I moved to France, fresh and canned sardines definitely had more of a spot at the dinner table and that’s where I really started eating them more often. Still, outside the Med, they still have this smelly fish label and it is such a shame. It isn’t just full of good fats, vitamins and minerals, it also does not have any of the toxic metals bigger fish are known for. And they are good – sometimes I toss a few into a Greek salad, other times in sandwiches, but today, I want to share a more elaborate recipe I make when I have leftover rice: roast tomatoes stuffed with sardines, rice, fresh herbs, feta and rice. Served cold or lukewarm, they are a fantastic warm weather dinner – my only regret is to not make them more often!

Ingredients

Instructions

  1. Crumble the sardines and place in a bowl
  2. Mix in rice, feta, pesto and season with pepper
  3. Place the tomatoe halves skin side down on a cookie sheet lined with parchment paper
  4. Sprinkle a bit of salt on the tomatoes (not the skin side, just the inside)
  5. Fill 6 of the halves with the sardine rice mixture
  6. Drizzle all the tomatoes with the olive oil and place in the oven for 25 minutes or until golden
  7. Take out of the oven and immediately place each empty tomato half on a stuffed one to keep the mixture moist
  8. Let cool and either serve lukewarm or refrigerate for at least an hour and serve cold, topped with chopped mint