Salsa Palermitana (Palermo-Style Sauce)

From EatingWell: November/December 2009 — Subscribe Now!

Sautéed garlic, rich green Sicilian olive oil, briny capers and olives, tomatoes, fresh oregano, lemon juice and lemon oil from the lemon creates a true flavor explosion that’s as wonderful on pasta as it is on grilled or roasted fish.

READER'S COMMENT:

"I too was excited about this recipe, as it combined ingredients I love. But it turned out overly tangy and watery despite simmering for twice the time. I used herbes de provence (from Penzey's!) rather than fresh oregano and that worked...

Salsa Palermitana (Palermo-Style Sauce) Recipe

About 6 cups, for 12 servings

Active Time: 30 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

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

Preparation

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 7 cups, 20 to 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.