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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.

Source: EatingWell Magazine, November/December 2009




Ingredient Checklist


Instructions Checklist
  • 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.



Make Ahead Tip: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts

1/2 cup
160 calories; protein 0.9g; carbohydrates 5.1g; dietary fiber 1.3g; sugars 2.6g; fat 10.8g; saturated fat 1.5g; vitamin a iu 756.4IU; vitamin c 12.3mg; folate 14.1mcg; calcium 24.3mg; iron 0.5mg; magnesium 17.2mg; potassium 233.4mg; sodium 262.5mg.

1 vegetable, 2 fat