Caper and tomato yachni

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Serves: 4

By OdyseaLimited12



  • 100ml extra virgin olive oil

  • 500g Button onions, peeled

  • 6 garlic cloves, peeled

  • 100g Capers, strained

  • 1 Whole Cinnamon stick

  • 2 pinches Sea salt

  • 330ml tomato sauce or passata


  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.

Additional Information

  • sauce

  • greek

  • Side

  • Main Course

  • Vegetarian

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