Salsa Palermitana (Palermo-Style Sauce)

3.3 (78)
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.


Nutrition Per Serving

calories 163
fat 11 g (2 g sat, 8 g mono)
cholesterol 0 mg
carbohydrates 6 g
protein 1 g
fiber 1 g
sodium 263 mg
potassium 241 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 2 fat

From EatingWell November/December 2009