Sardines in Tomato Sauce

Sardines in tomato sauce, mild and fruity

La Quiberonnaise sardines in tomato sauce are Breton Atlantic sardines in a mild, fruity tomato sauce, 2022 vintage. Four to six sardines, placed by hand into the tin, with fine tomato concentrate. A classic that both young and old enjoy.

Sardines in tomato sauce consist of four to six fine Atlantic sardines from the Conserverie La Quiberonnaise in a mild tomato sauce, 2022 vintage. Since 1918, the company has used double tomato concentrate from the French brand Louis Martin from Provence for the sauce. Fruity, more sweet than sour, with a nutty note from peanut oil. Unlike many tomato sardines from the supermarket, it does not taste sharp or vinegary, but rather mild and balanced.

When you open the tin, the red sauce glows, and it smells of ripe tomato and the sea. You can see the sardines neatly laid out in the sauce, shiny and red, a sight like from childhood. Straight from the tin, the sardine is tender and juicy, the tomato sauce mild and well-rounded, with the fine sweetness of good tomatoes. No sharp, acidic tone, but a velvety richness. Comfort food from a tin.

Mild, fruity, a favorite for everyone

The mild tomato sauce makes these sardines a classic that children also enjoy. It is precisely this gentle, fruity tone that has made them popular for generations.

The double tomato concentrate from Louis Martin gives the sauce depth and sweetness, while the nutty peanut oil rounds it off. This creates a fruity, smooth taste without harsh acidity. The reason the sauce is so good lies in the fine concentrate and the sparing, clever seasoning. If you prefer pure fish without sauce, reach for the red tin with olive oil or the nutty tin with peanut oil.

On bread, in pasta, straight from the tin

These sardines are the uncomplicated meal for every day.

On fresh bread, the sauce becomes a spread; in quick pasta with garlic and parsley, it becomes a base; and when hunger strikes, the tin goes straight to the table. For a quick dinner, crush the fish and sauce with a fork and stir them into hot pasta, and you have pasta sardine-style. They also make a quick lunch on a slice of baguette with some onion. The sauce is so good that you won't want to leave any in the tin.

A Breton classic since 1921

The tomato sardine is one of the oldest and most popular recipes from La Quiberonnaise.

They have been fished and processed by hand in the fishing port of Quiberon since 1921. The cannery was founded by Henriette Jourdan; today her grandsons Bernard and Thierry run the company in the third generation. The fish is tinned within 48 hours of being caught, without any deep-freezing. The tomato sardine existed back in the founding days, when it fed entire fishing families. In 2015, the company received the Entreprise du Patrimoine Vivant label for its living craftsmanship. You can find the tomato version with us alongside many other canned fish products from La Quiberonnaise.

On toasted bread with fleur de sel

The tomato sauce tastes roundest when the sardines are at room temperature. On warm, toasted bread with a little fleur de sel, they become a small feast. A few drops of olive oil and fresh basil leaves on top, and the tin becomes a little appetizer. And as for the leftover sauce, save it for the next pasta; it's too good to throw away. This is how a 115-gram tin turns into a warm meal in just a few minutes.