Salsa Palermitana (Palermo-Style Sauce)
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.Advertisement
Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
1 vegetable, 2 fat