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
- In a saucepan add whole onions, garlic cloves & cinnamon stick and cook over a very low heat with the lid on until are softened.
- When the onions are 70% cooked, add the tomatoes and finish cooking together.
- Stir in the capers and take off the heat, taste and adjust the seasoning.
- 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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