New recipes

Caper and tomato yiachni recipe

Caper and tomato yiachni recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

This caper and tomato yiachni is easy to make and full of simple yet bold flavours from tomatoes and capers. Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea.

2 people made this

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Roasted-Tomato and Caper Spread Recipe

Why It Works

  • Peeling the tomatoes results in a smoother spread.
  • The briny capers balance the tomatoes' concentrated sweetness and enhance their savory notes.
  • Slowly roasting the tomatoes at a low temperature prevents them from developing any bitter, caramelized flavors.

For this savory spread, fleshy plum tomatoes are slowly roasted with aromatic garlic and thyme until they grow jammy and sweet with concentrated flavor. The oven-dried tomatoes are pulsed with briny capers, then combined with a generous dose of the best-quality extra-virgin olive oil for a simple spread that's packed with sweet and salty flavors. It's perfect spooned onto crusty bread with creamy stracciatella, tossed into pasta, or served alongside grilled meat and seafood. This recipe can easily be scaled up or down to accommodate your produce haul.


  • Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Season the fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per side. Transfer to a plate and keep warm.
  • Heat the remaining 1 Tbs. oil in the skillet over medium heat, add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds more. Stir in the wine and oregano. Bring to a boil, lower the heat to low, and simmer until the liquid is reduced by half, about 3 minutes.
  • Stir in the tomatoes and their juice, the olives, and capers. Bring to a simmer and cook until the sauce has reduced slightly, about 5 minutes. Stir in the parsley. Serve the fish topped with the sauce.

Recipe Notes

Add to List

Ingredient Spotlight

(2 votes, average: 5.00 out of 5)

Moxy Thoughts

Today I’m working on the second sauce that I’d like my friends to try when they’re here on Thursday night. I’ve decided to do my Black Olive and Caper Tomato sauce because it uses similar base ingredients to the Roasted Sweet Pepper sauce, but tastes really different because it’s so much more savory. I think this will be a good one to share with them and see what they think. I love this sauce so much because it’s more adult and has a bit of the salty flavor that I crave when I’m eating more carb and rich foods. Plus, I really love capers and olives!

Just like all of the other sauces that I make, I’m always looking for ingredients that are easy to find and not too expensive. For the capers, our grocery store usually has a couple of different brands and both are pretty good. You can find these yummy guys in the same area as the canned and jarred olives, so that’s a timesaver for this shopping list. Capers are so interesting because they are a truly ancient food. Their use dates back to more than 2000 B.C.! Capers are the unripened buds of a prickly perennial plant found in the Mediterranean and some parts of Asia, called the Capparis Spinosa and I would describe the taste as a savory mix of lemons and olives. They’re picked by hand and then marinated with vinegar and salt and so can be pricey, but they add a ton of flavor so I feel like they’re worth it.

The second critical ingredient to this sauce is the black olives. While using Kalamata olives would make this sauce even better, here you can stick with the simple canned kind, and just buy the pre-sliced to speed up the cooking. Black olives are just ripened green olives and contain no difference in nutritional value, except that they have slightly less sodium. Otherwise, the difference is just a taste preference, like milk vs. dark chocolate (I’m a dark chocolate fan!).

The last part of this sauce that’s important to mention is that it contains wine, which in my opinion is a perfectly good reason to open up something yummy and pour yourself a glass while you’re making food for your family and friends. But, I know that some people worry about which wine to use and also whether you’ll feel a bit boozy eating a sauce with wine in it. As long as you cook it in your sauce for at least 20-30 seconds at full temperature (172 degrees or more, which appears as simmering) you will have cooked off all the alcohol in the wine so you don’t need to worry about the alcohol impacting the final product. Now, which wine to use? I have heard both arguments for using the wine you drink in the sauce you cook as well as using a lesser wine in what you are making. Ultimately, I do believe that you want to cook with something you would be willing to drink. This is because the point of adding wine is to add the flavor, not the alcohol. Picking wine to put in as an ingredient should feel exactly like pairing a wine to the final meal. If you’re sauce is going to be sweet, choose a wine that would pair nicely and add even more color to your flavor – I recommend a Zinfandel or Malbec for a sweeter tomato sauce. If, like this caper and olive sauce, it’s going to be more savory, I stick with wine that is more tannic and peppery, like Cabernet Sauvignon or Syrah. Play around and taste the wine in the glass before adding it to your sauce and try a small taste of your sauce before adding the wine, do they match? Does the wine overpower the sauce or does it complement and make it taste better? Wine pairing can be a lot of fun and think of it in cooking the exact same way.

Making this sauce is so easy because most of the ingredients just get thrown in and stew together to marry the flavors. It’s incredible that something so delicious is so easy to make, but there you go! As always, please let me know what you think and what you did to personalize it.

Whole Food Cooking Every Day


  1. 1 Drain and rinse the lentils and transfer them to a medium pot. Add the kombu and the 2 cups (480 ml) water and bring to a boil over high heat, then cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the lentils are soft. Remove from the heat and remove the kombu (compost it). Drain the lentils and set aside.
  2. 2 Preheat the oven to 375°F (190°C).
  3. 3 Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes, until golden. Stir in the garlic and salt and cook for 3 minutes, or until the garlic is golden. Add the leek and cook for 5 minutes, or until softened. Stir in the tomatoes, cooked lentils, and basil, raise the heat to high, and bring to a simmer. Add the kale and cook just until wilted. Stir in the capers and balsamic vinegar and season to taste with salt and pepper.
  4. 4 Transfer the mixture to an 8-inch (20 cm) square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving.
  5. 5 Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, cover and warm in a 400°F (200°C) oven until heated through.

Excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.

Pan Roasted Sea Bass with Tomato & Capers

I adapted this pan roasted sea bass recipe from one of my favorite cooking magazines, Fine Cooking. The original recipe calls for Halibut but I found some nice looking Chilean sea bass at the market but you can substitute any mild white fish like cod or grouper.

Great tasting local tomatoes are not available yet but you can find cherry or grape tomatoes that have lots of flavor at most supermarkets. I pick up a big container of them at Costco each week and my daughters eat them like candy.

This technique for cooking this dish is what I call “Pan Roasting”. Fine cooking calls it “Sear-Roasting” which may be more accurate, but I like the sound of pan roasting.

You start by browning (searing) the fish in an ovenproof skillet and finishing in the oven. This is how they do it in many restaurants and a great technique for lots of your favorite recipes.

Online Steak Buying Resources

Convenience - Selections - Quality - Ratings - Gift Giving - Corporate Events

Baked Halibut With Tomato Caper Sauce

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.


For the tomato caper sauce

  • 1 tablespoon extra virgin olive oil
  • ½ medium onion, finely chopped
  • 4 plump garlic cloves, minced or mashed in a mortar and pestle
  • ¼ cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
  • 2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
  • Salt, preferably kosher salt
  • freshly ground pepper to taste
  • Pinch of sugar
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon slivered fresh basil leaves

For the baked halibut

  • 1 recipe tomato-caper sauce, above
  • 6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
  • Salt, preferably kosher salt
  • freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 6 lemon slices
Nutritional analysis per serving (6 servings)


For the tomato caper sauce

  1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  2. Make the sauce as directed and keep warm.
  3. Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish if you can cut into it with a fork, it is done. If it doesn’t yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  4. Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Advance preparation: The sauce will keep for about five days in the refrigerator.

Recipe Summary

  • 1 pound new potatoes
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 large garlic clove, thinly sliced
  • Salt and freshly ground pepper
  • 3/4 pound ripe tomatoes&mdashpeeled, seeded and cut into 1/2-inch dice, or 3 cups cherry tomatoes, halved
  • 3 tablespoons capers
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • 4 Spanish mackerel fillets with skin (about 6 ounces each), pin bones removed

Bring a medium saucepan of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into quarters.

In a medium skillet, heat the 3 tablespoons of oil. Add the potatoes and cook over high heat until lightly browned in spots, about 5 minutes. Add the garlic and cook until the potatoes are browned and the garlic is crisp, about 3 minutes longer. Season with salt and pepper and keep warm.

Heat a grill pan. In a bowl, toss the tomatoes, capers and lemon juice season with salt and pepper. Brush the mackerel with oil and season with salt and pepper. Grill over high heat for 7 minutes, turning once, until lightly charred and cooked through. Transfer the fish to plates and top with the salsa. Serve the potatoes alongside.

  • 1 pound dry sea scallops, tough side muscle removed
  • 1 tablespoon extra-virgin olive oil
  • 1 pint cherry tomatoes
  • ½ cup dry white wine
  • 2 tablespoons capers, rinsed
  • 3 tablespoons unsalted butter
  • ¼ teaspoon ground pepper
  • Chopped fresh parsley for garnish

Pat scallops dry. Heat oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook, flipping once, until browned on both sides, about 5 minutes total. Transfer to a plate and tent with foil to keep warm.

Add tomatoes to the pan and cook, stirring once, until browned on one side and starting to burst, 2 to 3 minutes. Add wine and capers cook, stirring and scraping up any browned bits, until the wine is reduced by half, about 1 minute. Remove from heat and stir in butter and pepper. Serve the sauce over the scallops, garnished with parsley, if desired.

Baked Halibut with Caper-Tomato Tapenade, Potatoes and Kale (Low FODMAP & Paleo)

This baked halibut recipe was born out my love for quick homemade condiments.

I have a bit of a condiment problem. When I see influencers do fridge reveals and the like, I am always FLOORED at how clean and new all the contents look…and how much room there is for everything since, unlike me, their shelves aren’t primarily made up of half-used jars of 30 different hot sauces, curry pastes, antipasti, mayo and mustard.

But I really do find that having condiments on hand that last months (if not, years) on end is the easiest way to level up my cooking. Which was certainly the case when I recently discovered Canaan’s caper-tomato tapenade. They carry it at our local farm stand on Martha’s Vineyard and the first time we used it was as a slathering for fresh cod over a bed of potatoes, Kalamata olives, and kale. It blew us away.

Unlike the fate of the rest of my jars, we were compelled to use the entire thing in two meals. I couldn’t wait to get my hands on more, but in the meantime, I thought I could try my hand at recreating the condiment with its two central ingredients: capers and sundried tomatoes. You simply puree them together with a little added brine and olive oil. The end result was a dead ringer, though I probably will still buy Canaan when I can.

Even with the from-scratch tomato-caper tapenade, this sheet pan meal is still only 6 main ingredients. I cut the potatoes small so that they roast quicker and don’t need too much of a head start from the kale, olives and fish.

I did baked halibut in this version, but you can easily use any medium thickness fish: hake, cod, haddock, salmon, etc. The tapenade creates a gorgeous color and briny punch. If you didn’t care about your meal being paleo, you could even sprinkle some breadcrumbs on the top for a lovely crunch.

As for the vegetables, feel free to add halved cherry tomatoes, green beans, or swap the kale for chard. Like any sheet pan meal, this one is infinitely variable.

This recipe is gluten-free, paleo, low FODMAP and can be AIP-friendly if you swap the potatoes for parsnips (or one of the aforementioned veggies) and omit the tomatoes from the tapenade.

Read on for this easy weeknight baked halibut recipe. And click here for more of my sheet pan favorites!