Crumbed Sardines With Roasted Tomato Sauce

• 6 plum tomatoes chopped coarsely
• 4 cloves garlic peeled
• 2 tablespoons red wine vinegar
• 2 tablespoons light brown sugar
• 1 onion chopped coarsely
• 2 tablespoons olive oil
• 1/4 cup flour
• 4 eggs lightly beaten
• 3 cups breadcrumbs stale
• 1/4 cup fresh flat leaf parsley finely chopped
• 4 tablespoons fresh oregano finely chopped
• 24 sardines butterflied, about 2 1/4 lbs
• 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.

tomatoes, garlic, red wine vinegar, light brown sugar, onion, olive oil, flour, eggs, breadcrumbs stale, flat leaf parsley, sardines butterflied, vegetable oil

Taken from www.yummly.com/recipe/Crumbed-Sardines-with-Roasted-Tomato-Sauce-1399485 (may not work)