Since the fillets were skinless and boneless, each bite was softer than some other contenders, but our tasters agreed that Season sardines were by no means mushy. Associate director of cooking Emm ...
olive oil, small onion, chopped, garlic, minced, white wine (I used a pinot grigiot - went great with finished meal), can crushed tomatoes, red pepper, dried (note - if you like it spicier, you may ...