WA Sardines with Confit Tomatoes & Mozzarella

Confit tomatoes

• 8 Roma tomatoes, halved lengthwise
• 4 tbsp Bitton Extra Virgin Olive Oil
• 4 sprigs thyme
• Sea salt and white pepper, to season
• 4 thick slices sourdough bread
• 4 balls buffalo mozzarella, thinly sliced
• 8 WA sardine fillets, canned in brine
• 1 tbsp Bitton Chilli Oil
• Bitton Orange & Chilli Balsamic Glaze
• Small handful onion sprouts, to garnish

METHOD

Preheat the oven to 180°C.

Arrange the halved tomatoes, cut side up, on a baking tray. Drizzle with Bitton Extra Virgin Olive Oil, season with sea salt and white pepper, and scatter over the thyme sprigs. Roast for 30–40 minutes, or until the tomatoes are soft and lightly caramelised around the edges.

Meanwhile, toast the sourdough slices until golden and place one on each serving plate.

Top each slice with roasted tomato halves, two sardine fillets and a few slices of buffalo mozzarella. Drizzle with Bitton Chilli Oil and finish with a light drizzle of Bitton Orange & Chilli Balsamic Glaze.

Garnish with onion sprouts and serve immediately.