Unless you’re a Greek food aficionado you might be wondering: what on earth is caper and tomato yachni? Well, allow us to enlighten you. It’s a tasty, tomato-based, vegetable dish that comes from Greece and tends to be served as a side order or sauce for meat or fish. But it can also be eaten as a meal in its own right. Most importantly, it’s a great solution to brighten up otherwise boring veggies.
Ingredients
(serves 2)
500g button onions, peeled and left whole
100ml Odysea extra virgin olive oil
6 garlic cloves, peeled and left whole
100g capers, strained and rinsed well
1 jar Odysea Tomato Perasti
1 whole cinnamon stick (medium size)
Sea salt
A few pieces of fresh thyme
Method
In a saucepan add the whole onions, garlic cloves and cinnamon stick and cook with the lid on over a very low heat.
When the onions are seventy per cent cooked, add the tomatoes and finish cooking together.
Stir in the capers and take off the heat.
Taste and adjust the seasoning.
Serve the sauce warm with either grilled fish or lamb.
Recipe courtesy of Theodore Kyriakou from The Greek Larder in partnership with Odysea.
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