Italy / Sauces & condiments
Friggione (Onion and Tomato Relish)
Friggione is a Bolognese relish that dates back to the 19th century. It cooks slowly on the stovetop, until the onions and tomatoes are very soft. Although it takes at least two hours to cook, it requires relatively little hands-on time.
Ingredients
- cipollini or yellow onions, 2 pounds; roughly chopped; cipollini or yellow onions1 kg
- tomatoes, 1 pound500 g
- olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat enough olive oil into a heavy saucepan to cover the bottom (probably about 30 ml).
Cook the onions in the oil over low heat for at least 1 hour, until they are soft. Stir occasionally to keep them from sticking, and add a little more oil if necessary.
While the onions are cooking, blanch the tomatoes in boiling water for about 10 seconds each to loosen the skin. Peel the tomatoes and discard the skin.
Roughly chop the tomatoes into a few large pieces.
Stir the tomatoes into the onions. Cook for at least another hour, stirring occasionally.
