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
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