Cherry Tomato Sauce with White Wine and Oregano from Palermo (Salsa Palermitana)
Sauces and Marinades | Italian cuisine
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Serve with fresh pasta, on top of grilled fish, or on toasted bread.
Ingredients
- Olive Oil - ½ cup
- Garlic - 8 cloves
- Marinated cherries - 2 lbs
- Dry White Wine - 3 cups
- Lemon - 3 pieces
- Pitted olives - 3.5 oz
- Capers - 1.8 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.
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