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Salsa Palermitana (Palermo-Style Sauce)

http://www.eatingwell.com/recipes/palermo_style_tomato_sauce.html

From EatingWell:  November/December 2009

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.

About 6 cups, for 12 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. 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.

Nutrition

163 Calories; 11 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 1 g Protein; 1 g Fiber; 263 mg Sodium; 241 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat

Nutrition Note: Vitamin C (20% daily value), Vitamin A (15% dv).

Tips & Notes