"Sadin nan Sos Tomat"
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My dad uses canned sardines. They usually come in a tomato sauce, a hot sauce, a mustard sauce, in water or in an oil. My dad loves the hot sauce ones. This recipe is using canned sardines in a tomato sauce. I have a separate recipe using the ones in water and when that recipe is available, you will find it by clicking "here". This recipe is extremely easy and basically follows the same principles of making Haitian Sos. Actually, it's almost the exact same recipe as Sos with the main difference being that addition of sardines. Sardines also come in many different sizes. This recipe is for two 15 ounce cans. You can substitute smaller cans until you have up to 30 ounces total, approximately. The Haitian Sos itself enhances the bland flavor of the canned sardines making this dish quite enjoyable, hence, I hope you give it a try!
Ingredients:
2 cans Sardines in Tomato Sauce (~15oz. each can)
2 tbsps. of Vegetable Oil 2 tbsps. of Tomato Paste 1 cup of Water ½ tsp. of Seasoned Salt ½ tsp. of Garlic Powder ½ - 1 tbsp. of Butter ½ cube of Maggie Chicken Bouillon Cube ½ - 1 small Onion, sliced ½ Bell Pepper, sliced (any color of your choice) Haitian Hot Sauce/"Piman" (optional) Salt to taste (optional) |
Directions:
1. In a sauce pan on medium heat, add 2 tbsps. of vegetable oil and 2 tbsps. of tomato paste. As it comes up to temperature, stir the tomato paste to break it apart in the oil. Continue to stir frequently and sauté on medium heat for about 3 - 4 minutes so that the tomato paste cooks down and develops a deep red color. Take care for it not to burn or turn black!
2. Add ½ cup of water and briskly stir to fully dissolve the tomato paste clumps. It will produce a thickened sauce. Allow it to come up to a simmer.
3. Add another ½ cup of water to the pan, stir and return to a simmer.
4. As it comes up to a boil, add ½ of a Maggie chicken bouillon cube, ½ tsp. of seasoned salt, and ½ tsp. of garlic powder. Continue to stir to fully incorporate the seasonings as it simmers/boils.
5. Add ½ - 1 tbsp. of butter. Mix well until it melts in the sauce.
*You have a few additional options during this step:
*You have a few additional options during this step:
- Add in as much or as little of Haitian hot sauce/piman (or any hot sauce of your choice) if desired.
- Also, if you prefer your veggies cooked down, you can add the onions and bell peppers in this step as well. I prefer them slightly crunchy so I add them in much later; your choice
6. Add in both cans of sardines (juices and all). Let it return to a boil to heat the sardines through, about 3 – 5 minutes, stirring occasionally. Sample the liquid and add salt to taste if needed.
*I also like to add in a little fresh ground black pepper. Feel free to add in more water based on your preference for consistency and flavor. For me, the 1 cup of water with the sauce already in both cans is perfect for me.
*I also like to add in a little fresh ground black pepper. Feel free to add in more water based on your preference for consistency and flavor. For me, the 1 cup of water with the sauce already in both cans is perfect for me.
7. Once the sauce has reached a preferred consistency and the flavor is to your liking, add in your sliced onions and bell peppers, then turn off the heat. Stir the onions and bell peppers in the sauce to allow them to absorb some of the flavor, about 2 minutes.
Your sauce is ready to accompany your meal. A few options to try it on includes boiled plantains, boiled potatoes, corn meal, and rice. I have it served below with bannann grosbot / masok, a variation of a plantain that is short, chubby, and with a flesh that's completely white in comparison to the traditional yellowish flesh of a standard plantain.
Serves 4 - 6
What do you think of this recipe? What do you prefer to combine your sardines with?
Let me know and comment below!
Let me know and comment below!