Friggione: Italian braised onions and tomatoes sauce

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.

cooking sketch 3h 20 min (COOK TIME: 3h / PREP TIME: 20 min)

cooking sketch Easy

4 people


  • 1.5 Kg White onions
  • 250 g Mutti peeled tomatoes
  • 1 Teaspoon Sugar
  • 1 Teaspoon Salt
  • 1 Spoon Lard (or two spoons of oil or 30g butter)
  • Pepper
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Friggione: Italian braised onions and tomatoes sauce: Method

  1. 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.
  2. 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
  3. Cut the 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)
  4. Once it's cooked, check the salt levels and serve with croutons or with flat bread.

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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