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Sardines Simmered with Roma Tomatoes
A simple, savory recipe by Emmy® Award-winning journalist and cook Michael-Ann Rowe

sardines in frying pan covered with red sauce

Sardines Simmered with Roma Tomatoes
This deliciously simple recipe comes to us courtesy of the Seafood Nutrition Partnership.
It was created by SNP Ambassador Michael-Ann Rowe, who earned an Emmy® Award for her three-part documentary series, Off the Beaten Palate. She’s also the host of a seafood web cooking series, Put Your Best Fish Forward.

This dish can be served with or over pasta, salad, or sautéed greens.

Prep time 10 minutes; Cook time 20 minutes; Total time 30 minutes.
Serves 4


  • 1 can (3.75 oz) sardines in organic extra virgin olive oil
  • 1 large can (32 oz) chopped Roma Tomatoes
  • Optional: 8 cloves roasted garlic (see recipe here)
  • Optional: 1 tsp. red pepper flakes or ½ tsp. paprika
  • Optional: baguette to serve with the sardines (good for sauce-dipping)

  1. Heat tomatoes in medium-size pan over medium heat for 5 minutes.
  2. Optionally, add roasted garlic and red pepper flakes or paprika for added flavor and spice.
  3. Add can of sardines. Cover and cook over medium to low heat for 15 minutes, turning once.
  4. Transfer sardines and sauce to a bowl in middle of table, or plate portions of sardines with sauce atop or alongside pasta, a green salad, or sauteed greens (e.g., spinach or chard).
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