Caper and tomato yachni recipe

Caper and tomato yachni recipe

A traditional Greek sauce made with onions, capers and tomato perasti.

Ingredients

  • 500 g button onions, peeled and left whole
  • 100 ml extra virgin olive oil
  • 6 garlic cloves, peeled and left whole
  • 100 g capers, strained and rinsed well
  • 330 ml tomato perasti sauce
  • 1 whole cinnamon stick (medium-sized)
  • 1 scattering fresh thyme
  • 1 pinch sea salt
  • 17.6 oz button onions, peeled and left whole
  • 3.5 fl oz extra virgin olive oil
  • 6 garlic cloves, peeled and left whole
  • 3.5 oz capers, strained and rinsed well
  • 11.6 fl oz tomato perasti sauce
  • 1 whole cinnamon stick (medium-sized)
  • 1 scattering fresh thyme
  • 1 pinch sea salt
  • 17.6 oz button onions, peeled and left whole
  • 0.4 cup extra virgin olive oil
  • 6 garlic cloves, peeled and left whole
  • 3.5 oz capers, strained and rinsed well
  • 1.4 cups tomato perasti sauce
  • 1 whole cinnamon stick (medium-sized)
  • 1 scattering fresh thyme
  • 1 pinch sea salt

Details

  • Cuisine: Greek
  • Recipe Type: Sauce
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. In a saucepan add whole onions, garlic cloves & cinnamon stick and cook over a very low heat with the lid on until are softened.
  2. When the onions are 70% cooked, add the tomatoes and finish cooking together.
  3. Stir in the capers and take off the heat, taste and adjust the seasoning.
  4. Serve the sauce warm with either grilled fish or lamb.

This recipe was devised by Theodore Kyriakou from The Greek Larder in partnership with Odysea

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