Caper and tomato yiachni

    45 min

    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.

    2 people made this

    Serves: 8 

    • 100ml Odysea® extra virgin olive oil
    • 500g pearl onions, peeled and left whole
    • 6 garlic cloves, peeled
    • 1 medium cinnamon stick
    • 1 (330g) jar Odysea® tomato perasti
    • 100g capers, drained and rinsed well
    • sea salt, to taste
    • chopped fresh thyme, to garnish

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. Serve the sauce warm with either grilled fish or lamb and some chopped fresh thyme.

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