Gourmet Breakfast made with Datterini Tomatoes
Made with Datterini tomatoes
Mutti® Baby Roma Tomatoes (Datterini) are small, oval shaped tomatoes with a wonderful fleshy texture and a delicious sweet flavor. They are carefully harvested and quickly processed to preserve their freshly picked taste. Their thin skin makes them ideal for quick sauces or for topping shellfish and seafood.
30 min (COOK TIME: 30 min)
Medium
Ingredients
-
1
cup
plain flour
-
1
tbsp
smoked paprika
-
1
tsp
sea salt
-
16
medium boned & butterflied sardine fillets
-
2
tbsp
olive oil
-
1.5
oz
butter
( plus extra for toast)
-
8
slices
sourdough
(toasted)
-
4
eggs
(fried)
smoky roma tomato sauce
-
2
tbsp
olive oil
-
1
red onion
(diced)
-
3
cloves
garlic thinly sliced
-
14
oz
Mutti® Baby Roma Tomatoes (Datterini)
-
1 1/2
tbsp
sherry vinegar
-
2
tsp
smoked paprika
-
Sea salt and freshly ground black pepper
fried capers
-
1/3
cup
olive oil
-
3
tsp
baby capers
(drained)
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Gourmet Breakfast made with Datterini Tomatoes: Method
- To prepare the smoky roma tomato sauce, heat oil in a medium saucepan over medium heat. Add the onion and garlic, sautée stirring regularly for 2-3 minutes until softened. Add Mutti® Baby Roma Tomatoes (Datterini), sherry vinegar and paprika; bring to the boil. Turn down heat to a simmer, cover and cook for another 5 minutes. Remove lid and cook for a further 2 minutes, or until reduced to a sauce. Season with salt and pepper to taste. Keep warm.
- Meanwhile to prepare the fried capers, heat oil in a small saucepan over medium heat. Fry capers in batches, until they pop and uncurl. Use a slotted spoon to remove and drain capers on kitchen towel. As they cool, capers will become crunchy.
- Place the flour and smoked paprika in a medium bowl. Add salt and mix well. Coat sardines in flour mix, shaking off excess and place on a tray.
- Heat half of the oil and butter in a large heavy based frying pan over medium heat. Cook half of the sardines, starting skin side down, for 1 minute on each side, or until just cooked through.
- Serve sardines with hot buttered sourdough toast, smoky roma tomato sauce, fried egg and sprinkled with fried capers.
