Salsa Palermitana (Palermo-Style Sauce)
This wine-based sauce of cherry tomatoes, olives and capers gets a tangy punch from plenty of lemon. Serve over pasta or grilled or roasted fish. Have some warm, crusty bread on hand to soak up any extra sauce.
Yield: about 6 cups, for 12 servings
Active Time: 30
Total Time: 60
- 1/2 cup extra-virgin olive oil, preferably Sicilian, divided
- 8 cloves garlic, sliced
- 6 cups cherry tomatoes, quartered
- 3 cups white wine
- 3 lemons, quartered
- 3/4 cup Nocellara olives or other big green olives, such as Cerignola, pitted
- 1/4 cup capers, rinsed
- 8 sprigs fresh oregano, plus 3 tablespoons coarsely chopped oregano leaves
- 3 tablespoons coarsely chopped fresh Italian parsley
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Heat 1/4 cup oil and garlic in a Dutch oven over medium heat until the garlic is lightly browned, 1 to 2 minutes. Add tomatoes, wine, lemons, olives, capers and oregano sprigs; bring to a simmer. Cook over medium heat (reducing the heat as necessary to maintain a simmer, not a boil) until the sauce has reduced to about 6 cups, about 25 minutes. Add the remaining 1/4 cup oil, chopped oregano and chopped parsley. Remove lemon quarters and oregano sprigs. Season with salt and pepper.
Tips & Notes
- Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fat