Homemade Sardines in Tomato Sauce

Homemade Sardines in Tomato Sauce are easy to make and cook perfectly in the pressure cooker! Skip the store-bought tins and experience the tender fish and rich, savory flavors of this classic pantry staple made entirely from scratch.

Canned sardines in tomato sauce are a staple in almost every Filipino pantry. They're relatively cheap and easy to find stocked in large supermarkets and neighborhood sari-sari stores alike. When they're so affordable and convenient, why, you might ask, do we even bother making them from scratch?

• Homemade sardines taste better and are so much healthier than canned varieties. There are no preservatives added, plus you have more control of the salt content.
• Simple and easy to make using a pressure cooker.
• There's just something so incredibly fun and deeply fulfilling about making a meal from scratch, such as salted eggs or Spanish-style bangus in oil.

Ingredient notes

• Tamban- a small, nutrient-rich fish belonging to the sardine family that is said to be named after the Mediterranean island of Sardinia because of the abundance of the fish found there. The term sardine refers not only to the fish but also to small fish packed tightly in cans.
• Olive oil- EVOO, or extra-virgin olive oil, is preferred, but any neutral-tasting oil such as vegetable, canola, or sunflower will work, too.
• Tomatoes- use fresh, ripe tomatoes for a sweeter, juicier taste.
• Tomato Sauce and tomato paste- thicken and enrich the sauce's flavor.
• Sugar- a small pinch balances the acidity of tomatoes with a touch of sweetness
• Salt- rounds up the flavors
• Aromatics- garlic, onions, and bay leaves add depth
• Thai Chili Peppers- add a kick of spice to the dish; you can omit them or add more to taste.

Cooking instructions

• Before pressure cooking, soak the fish in a simple salt-water brine. This helps firm up the proteins so the fish holds its shape, while locking in moisture to keep it perfectly juicy.
• Sauté the aromatics and simmer the sauce ingredients before combining with the fish to build flavor.
• Pressure cook for about 60 minutes. The high heat and pressure will soften the small bones and scales, but the fish will remain intact. The water will evaporate during the process, leaving the sauce thick and hearty.

Serving suggestions

• Sardines with tomato sauce make a tasty and filling meal for breakfast, lunch, or dinner. Serve as main entree with steamed rice and toyo-mansi for dipping or with pandesal as a sandwich filling.  
• Turn your homemade sardines into other delicious dishes like Calderetang Sardinas, Ginisang Sardinas at Miswa, or Ginisang Ampalaya sa Sardinas.

How to store

• Transfer to airtight containers and refrigerate for up to 3 days.
• To prolong shelf life, use clean, sterilized jars for storage.