About this recipe:This caper and tomato yiachni is easy to make and full of simple yet bold flavours from tomatoes and capers. Serve as a sauce over fish, lamb or stewed with potatoes. Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea.
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Method Prep:15min › Cook:30min › Ready in:45min
In a saucepan warm the oil and add the whole onions, garlic cloves and cinnamon stick and cook over a very low heat with the lid on until softened, about 20 to 30 minutes. When the onions are 70% cooked, add the tomato perasti and finish cooking together. Stir in the capers and take off the heat, taste test and season with salt.
Serve the sauce warm with either grilled fish or lamb and some chopped fresh thyme.