Friggione: Italian braised onions and tomatoes sauce
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
3h 20 min (COOK TIME: 3h / PREP TIME: 20 min)
Easy
4 Servings
Ingredients
-
1.5
Kg
white onions
-
250
g
Pelati (Peeled Tomatoes)
-
1
teaspoon
sugar
-
1
teaspoon
salt
-
1
spoon
lard
(or 2 spoons of oil or 30g butter)
-
pepper
Share the ingredient list
Friggione: Italian braised onions and tomatoes sauce: Method
- Peel the onions and finely chop them using a mandoline. Place the onion in a large bowl, sprinkle with salt and sugar and leave them to marinate for at least 2 hours or overnight.
- Place the onions (and the water they have exuded) in a pan, add the lard or oil or butter, cover with a lid and cook for 2 hours on a low heat, mixing them together and making sure they don't stick
- Cut the Pelati (Peeled Tomatoes) into large chunks and add the onion. Sprinkle with ground black pepper and continue cooking for another hour with the lid half off (using a wooden spoon to help keep the lid off)
- Once it's cooked, check the salt levels and serve with croutons or with flat bread.