This tomato sauce, also known as ‘Yiahni’ In Greek, is a simple yet delightful Cypriot tomato-based sauce that is often found in various Cypriot dishes. This sauce reflects the essence of Cypriot home cooking, with its comforting and hearty flavour, and is often used as a stewing medium for both vegetables and meat. The sauce is characterised by its rich flavours, and depending on the dish, several herbs and spices are added to enhance its flavour gifting it a distinct Mediterranean flair. This sauce is relatively simple to make and is often combined with other ingredients to create several Cypriot dishes. This recipe is for the basic tomato-based sauce only, which can be stored in the fridge or even frozen for later use.Â
HOW TO MAKE CYPRUS YIAHNI
Ingredients:
2 teaspoons of olive oil
1 finely chopped onion
1 cloves of finely chopped garlic
5 fresh tomatoes or 1 canned tomatoes
1 teaspoon of oregano
2 bay leaves
I teaspoon of thyme
1 small bunch of parsley
A pinch of salt and pepper
Instructions:
In a pot, heat the olive oil and then sauté the chopped onions until translucent.Â
Add the chopped garlic and cook for a minute until fragrant.
Stir in the tomatoes and then add the herbs as required.
Season with salt and pepper.Â
Allow the sauce to simmer for about 30 minutes, stirring occasionally, until it thickens.
