Caper & Tomato Yachni

Caper & Tomato Yachni

  • 500gr button onions, peeled & left whole
  • 100ml Odysea extra virgin olive oil
  • 6 garlic cloves, peeled & left whole
  • 100gr, capers, strained & rinsed well
  • 1 jar (330ml each) Odysea Perasti
  • 1 whole cinnamon stick (medium size)
  • Sea salt & a few pieces of fresh thyme


  1. In a saucepan add whole onions, garlic cloves & cinnamon stick and cook over a very low heat with the lid on until are softened.
  2. When the onions are 70% cooked, add the tomatoes and finish cooking together.
  3. Stir in the capers and take off the heat, taste and adjust the seasoning.
  4. Serve the sauce warm with either grilled fish or lamb.

Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea

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