6 vine-ripened tomatoes
1 small sprig of fresh thyme
Sea salt and freshly ground black pepper
2 tins , drained
sourdough, thinly sliced
Finely chop the tomatoes. Put into a bowl with the thyme and piquillo slices. Add salt, pepper, a splash of sherry vinegar and EVO. Combine gently.
Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic wrap and put in the refrigerator for about two hours to let the flavours meld.
Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika and serve.
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