La Rose Sardines in Spicy Olive Oil and Tomato

Sardines from the Matosinhos morning catch, preserved in a bright sauce of tomato, olive oil and piri-piri. A bolder, saucier tin than the pickled version — heat and acidity both present, the tomato adding body and sweetness, the piri-piri a lingering warmth.

The sauce is punchy and well-seasoned, and the sardines hold their texture well inside it. A tin that works hard without requiring much from you.

Spoon over rice, pile onto toast, or fold through pasta for a sauce that's already done.