Potato Peperonata with Grilled Sardines

Ingredients

• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 0.3 cup olive oil extra virgin 
• 8  sardines dried fresh washed
• 3 sprigs thyme leaves fresh
• 3 tablespoons thyme leaves dried fresh chopped
• 2 cloves garlic thinly sliced
• 4  garlic cloves peeled thinly sliced
• 4 tablespoons olive oil extra-virgin
• 1  onion spanish chopped
• 1 large onion red cut into 1/2-inch slices
• 1 teaspoon pepper flakes red
• 4 servings salt 
• 4 servings salt and pepper 
• 1 tablespoon sugar 
• 2 medium golden waxy potatoes cut into 1/2-inch dice and placed into cool water
• 6 large bell peppers green red yellow seeds removed, and cut into 1/2-inch slices halved 2 , 2 , 2

Equipment

• frying pan
• sauce pan
• grill
• broiler

Directions

1. Preheat the grill or broiler.
2. In a 12 to 14-inch saute pan, heat the olive oil over medium heat and add the onion and garlic. Cook until soft and translucent, about 5 minutes.
3. Add the peppers and potatoes and cook 5 minutes, until softened.
4. Add the pepper flakes, sugar, thyme, and tomato sauce, bring to a boil, lower heat and simmer 15 minutes. Season, to taste.
5. Place the peperonata on a platter.
6. Grill or broil the sardines until they are crisp and the skin is slightly charred (about 2 minutes per side). While grilling the fish, divide the peperonata evenly among 4 dishes. Arrange 2 sardines atop the peperonata on each plate and serve.
7. In a 3-quart saucepan, heat the olive oil over medium heat.
8. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
9. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
10. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.