December 2, 2020

CAPER & TOMATO YACHNI

A recipe by Theodore Kyriakou

This is a classic dish of tomato sauce with slowly browned onions in extra virgin olive oil that can be served warm with either grilled fish or lamb, or used as a base for simple vegatable stews; a most common way to eat it in Greece is with steamed potatoes “Potato yachni or yahni”

Ingredients

500g button onions, peeled & left whole

100ml Odysea PGI Chania Extra Virgin Olive Oil

6 garlic cloves, peeled & left whole

100g capers, strained & rinsed well

1 jar Odysea Organic Tomato Perasti

1 whole medium sized cinnamon stick

Sea salt

Few sprigs of fresh thyme

Instructions

  1. 1.Place the onions, garlic cloves & cinnamon stick in a pan and cook over a low heat with the lid on
  2. 2.When the onions are 70% cooked, add the Heirloom Tomato and cook until the onions are tender.
  3. 3.Stir in the capers and take off the heat, taste & adjust the seasoning.
  4. 4.Serve the sauce warm with either grilled fish or lamb.

Products used in this Recipe