Cherry Tomato Sauce with White Wine and Oregano from Palermo (Salsa Palermitana)
Sauces and Marinades • Italian
Description
Serve with fresh pasta, on top of grilled fish, or on toasted bread.
Ingredients
- Olive Oil ½ cup
- Garlic 8 cloves
- Marinated cherries 5 lbs
- Dry White Wine 3 cups
- Lemon 3 pieces
- Pitted olives 5 oz
- Capers 0 oz
- Oregano 8 sprigs
- Chopped Sage Leaves 3 tablespoons
- Italian chopped parsley 3 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a saucepan, heat 0.25 cup of olive oil and sauté the thinly sliced garlic for 1–2 minutes until golden.
Step 2
Add the quartered cherry tomatoes, wine, quartered lemons, chopped olives, capers, and oregano sprigs. Bring to a boil, reduce the heat, and simmer for about 25 minutes until the sauce thickens.
Step 3
Add the remaining olive oil, chopped oregano leaves, and parsley. Remove the lemons and oregano sprigs. Season with salt and pepper.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!