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Tomatoes and Pepper

Stuffed with Sardine Gratin

Rosé Sparkling

Do you know that typical recipe that you take everything you have in the refrigerator, chop and turn all into a delicious filling? Just be sure to use fresh herbs and garlic. Here our version using sardines.


  • 2 big tomatoes (momotaro or persimmon)
  • 1 large red pepper (or 2 small)
  • 2 cans of sardine
  • Olive oil to taste
  • 1 onion
  • 2 garlic cloves
  • 1 can of peeled tomato
  • Parsley to taste
  • Salt to taste
  • 1 fresh chilli
  • 1/2 cup Bread crumbs
  • 1 clove garlic
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon parsley


For the filling

  1. Sauté the onion in a little bit of olive oil until it is transparent.
  2. Add the crushed garlic.
  3. Put the sardines and cook a little.
  4. Add the peeled tomatoes and stir.
  5. Bring to a boil until it gets thick.
  6. Add the green scent and reserve the sauce.

Preparing the tomatoes and peppers

  1. Remove the kernel from the tomato with the help of a small knife.
  2. Dig well with a small spoon, being careful not to injure the shell.
  3. Remove all the inside with the seeds. The idea is to make it like a little cumbcuit.
  4. Cut the peppers in half (if large) and clean the inside by removing the seeds completely. If it is two small, remove the "cap" from the side of the green stem. Remembering that the idea is to do a cumbuca. Despise the seeds.
  5. Prepare the breadcrumbs with the grated cheese, the parsley and if you want a crushed garlic clove. Reserve.


  1. Line a baking dish with foil and anoint with olive oil.
  2. Arrange the vegetables in it and fill each with the sardine sauce. Do not overfill, leave at least one finger below the edge.
  3. Complete with the seasoned bread crumble.
  4. Drizzle with a little olive oil.

Enjoy with fresh White 5 and 1/2 Sardina Sparkling Wine.

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