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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. extra-virgin olive oil
- 1 red onion (large, cut into 1/2-inch slices)
- 2 cloves garlic (thinly sliced)
- 6 bell peppers (large, 2 red, 2 yellow, 2 green, halved, stems, ribs and seeds removed, and cut into 1/2-inch slices)
- 2 waxy potatoes (medium golden, cut into 1/2-inch dice and placed into cool water)
- 1 tsp. red pepper flakes
- 1 Tbsp. sugar
- 3 sprigs fresh thyme leaves (only)
- 1/2 cup tomato sauce (basic, recipe follows)
- salt
- pepper
- 8 sardines (fresh, gutted, gills removed, washed, and dried)
- 1/4 cup extra virgin olive oil
- 1 Spanish onion (chopped in 1/4-inch dice)
- 4 garlic cloves (peeled and thinly sliced)
- 3 Tbsp. fresh thyme leaves (chopped, or 1 tablespoon dried)
- 1/2 carrot (medium, finely shredded)
- 56 oz. tomatoes (peeled whole, crushed by hand and juices reserved)
- salt
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