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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.

Source and licence

"Friggione (Onion and Tomato Relish)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Friggione_(Onion_and_Tomato_Relish), revision 4493814), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Friggione_(Onion_and_Tomato_Relish)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4493814

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Heat enough olive oil into a heavy saucepan to cover the bottom (probably about 30 ml).
  2. 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.
  3. 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.
  4. Roughly chop the tomatoes into a few large pieces.
  5. Stir the tomatoes into the onions. Cook for at least another hour, stirring occasionally.