Name: Salsa Palermitana (Palermo-Style Sauce)
Total time: 1 h
Ingredients: ½ cup extra-virgin olive oil, preferably Sicilian, divided; 8 cloves garlic, sliced; 6 cups cherry tomatoes, quartered; 3 cups white wine; 3 lemons, quartered; ¾ cup Nocellara olives or other big green olives, such as Cerignola, pitted; ¼ cup capers, rinsed; 8 sprigs fresh oregano, plus 3 tablespoons coarsely chopped oregano leaves; 3 tablespoons coarsely chopped fresh Italian parsley; ½ teaspoon salt; Freshly ground pepper to taste

Directions

Step 1

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.

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Tips

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

Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

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.

Exchanges:

1 vegetable, 2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts