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Salsa Palermitana (Palermo-Style Sauce)

November/December 2009

Your rating: None Average: 3.3 (78 votes)

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.



READER'S COMMENT:
"My sauce did look like the picture but it took me more than 25 minutes for it to reduce. Too much lemons and wine... A bit disappointed! "
Salsa Palermitana (Palermo-Style Sauce)

13 Reviews for Salsa Palermitana (Palermo-Style Sauce)

07/25/2016
Anonymous
Not a fan favorite

as a recently diagnosed T2 diabetic, I've been searching around for healthy, homemade pasta sauces. While this one is very healthy, it's not very well put together. First, it takes a long time to quarter 6 cups of cherry tomatoes. Second, it takes much longer to reduce down into a real sauce than the recipe suggests. Third, the sauce is far to acidic and tangy to really be palatable. I didnt care for it and my wife didnt like it at all. I realized that at the last minute and tried to balance it out with baking soda, bonito flakes and extra spices, but I just couldnt overcome the ridiculous amount of lemon flavor. That combined with the olives and capers just made for a mouth-puckering dinner. For the left-overs, I had to buy a jar of store bought sauce to pour over it. :(

healthy
Comments
06/14/2014
Anonymous
Bitter!

Too many lemons! My sauce turned out very bitter and I followed the exact instructions! Don't know how to set it right. Will try adding a little sugar and butter to remove the bitterness. Very disappointed. Too much wine too which made the sauce watery :(

Comments
02/23/2013
Anonymous
Good with a Few Modifications

We made 1/2 batch, and halved all ingredients except we used only 1 cup wine, and 2 quarters of only one lemon. For the tomotoes, after quartering we mushed them a little in the strainer to squeeze out the seeds. We also rinsed the capers. We simmered the ingredients (except lemon) for about 20 minutes, then added the 2 lemon quarters for the last 10 minutes. We liked this recipe a lot with these modifications.

Liked olives very much in this sauce
Comments
02/15/2010
Anonymous

My sauce did look like the picture but it took me more than 25 minutes for it to reduce. Too much lemons and wine... A bit disappointed!

Comments
01/27/2010
Anonymous

This sauce was fabulous! Since I only had enough cherry tomatoes to make a half batch, and based on others comments, I only used 1 cup wine and 1 lemon. After simmering, the sauce was a little bitter so I added 1/2 tsp. sugar. Perfect! We'll make this one again and again.

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