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.
Easy
Ingredients
-
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
- 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 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.
