Crumbed Sardines With Roasted Tomato Sauce

• None None FOR THE ROASTED TOMATO SAUCE
• 6 None plum tomatoes, chopped coarsely
• 4 cloves garlic, peeled
• 2 tbsp red wine vinegar
• 2 tbsp light brown sugar
• 1 None onion, chopped coarsely
• 2 tbsp olive oil
• None None FOR THE SARDINES
• 1/4 cup flour
• 4 None eggs, lightly beaten
• 3 cups stale breadcrumbs
• 1/4 cup finely chopped fresh flat-leaf parsley
• 4 tbsp finely chopped fresh oregano
• 24 None sardines, butterflied (about 2 1/4 lbs)
• None None Vegetable oil, for deep-frying

1. Preheat the oven to 425u0b0F. Combine tomatoes, garlic, vinegar, brown sugar, onion and olive oil in a large baking pan. Roast for 30 mins or until onion softens. Blend or process tomato mixture until smooth. Season to taste.
2. Meanwhile, place flour, egg and combined breadcrumbs and herbs in 3 separate shallow bowls. Lightly coat sardines in flour; shake off excess. Dip in egg, then crumbs, pressing firmly.
3. Heat oil in a large saucepan on medium-high heat. Deep-fry sardines, in batches, until browned and cooked through. Drain on paper towels. Serve sardines with roasted tomato sauce.

tomato sauce, tomatoes, garlic, red wine vinegar, brown sugar, onion, olive oil, sardines, flour, eggs, stale breadcrumbs, parsley, fresh oregano, sardines, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/30236 (may not work)