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