Salsa Palermitana (Palermo-Style Sauce)

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.

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) Recipe

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11 Reviews for Salsa Palermitana (Palermo-Style Sauce)

02/23/2013

Anonymous

Recommends this recipe

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.

Pros: 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!

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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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01/17/2010

Anonymous

We loved this! It supper easy...a little bit lemoney, will probably cut back on the lemons next time, but very tasty. Planning on making it with Salmon this week.

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12/31/2009

Anonymous

The bitterness is coming from the lemon rinds - if you cook the sauce for longer than recommended, the bitterness is really going to come out. It is probably best to reduce the amount of liquid used in the first place to reduce cooking time, or add the lemons toward the end of the cooking. Three cups of wine seems like a lot to me too. Also, be sure to rinse the capers or they will add more tang than expected. Hope these suggestions help.

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