Salsa Palermitana (Palermo-Style Sauce)

November/December 2009

Your rating: None Average: 3.4 (63 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.

"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) Recipe

12 Reviews for Salsa Palermitana (Palermo-Style Sauce)


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 well. I will try it again using much less wine and lemon and adding canned whole tomatoes in addition to the cherry tomatoes.


I prepared this sauce yesterday and was so excited as it sounded wonderful. I took care to get the exact ingredients and made sure they were fresh. It was beautiful in the pot before it started to boil and the fresh oregano turned dark... Gorgeous with all the colors and the lemons.... but that is where it ended for me. After well over the 25 minutes to simmer that it calls for, I still had a very watery sauce that tasted very bitter. I am very disappointed and have no idea what I could have done to ruin it as it's quite a simple recipe. I felt like I had wasted a lot of $$ on this one and can't recommend you make it!!


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