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
| Servings | Prep Time |
| 12 people | 30 minutes |
| Cook Time |
| 30 minutes |
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|
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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
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Ingredients
- 1/2 cup olive oil extra virgin (sicilian) divided
- 8 cloves garlic sliced
- 6 cups cherry tomatoes quartered
- 3 cups white wine
- 3 lemons quartered
- 3/4 cups green olives nocellara, cerignola or other large green olive, pitted
- 1/4 cup capers rinsed
- 8 sprigs oregano
- 3 tbsp oregano coarsely chopped
- 3 tbsp parsley coarsely chopped
- 1/2 tsp salt
- pepper
Servings: people
Units:
Instructions
- 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.
- Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months
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