Sauce with cherry tomatoes, white wine and oregano from Palermo (Salsa Palermitana)
4 servings
35 minutes
Salsa Palermitana is a true reflection of sunny Palermo. This Italian sauce combines the sweetness of cherry tomatoes, the acidity of white wine and lemons with the aroma of fresh oregano. Its origin is linked to traditional Sicilian cuisine, where each ingredient reveals the richness of Mediterranean flavors. Roasted garlic adds depth, while olives and capers provide a tangy saltiness. The sauce pairs perfectly with pasta, seafood or meat, adding brightness and freshness to dishes. Its rich flavor transports you to the bustling streets of Sicily, where culinary traditions are passed down through generations.
1
In a saucepan, heat 0.25 cup of olive oil and sauté thinly sliced garlic for 1-2 minutes until golden.
- Extra virgin olive oil: 0.5 glass
- Garlic: 8 cloves
2
Add quartered cherry tomatoes, wine, quartered lemons, chopped olives, capers, and oregano sprigs. Bring to a boil, reduce heat, and simmer for about 25 minutes until the sauce thickens.
- Cherry tomatoes: 1.2 kg
- Dry white wine: 3 glasss
- Lemon: 3 pieces
- Large pitted olives: 100 g
- Capers: 50 g
- Oregano: 8 stems
3
Add the remaining olive oil, chopped oregano leaves, and parsley. Remove the lemons and oregano sprigs. Season with salt and pepper.
- Extra virgin olive oil: 0.5 glass
- Fresh chopped oregano leaves: 3 tablespoons
- Chopped flat-leaf parsley: 3 tablespoons
- Lemon: 3 pieces
- Oregano: 8 stems
- Coarse salt: to taste
- Freshly ground black pepper: to taste
