Friggione (Bolognese onion and tomato relish)

Name: Friggione (Bolognese onion and tomato relish)
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg yellow onions, roughly chopped; 500 g ripe tomatoes (or 400 g canned peeled tomatoes); 4 tbsp olive oil; 1 tsp salt; freshly ground black pepper; 1 pinch of sugar (if the tomatoes are acidic)

Time: 2 h 30 min4 servingsapprox. 215 kcal / serving (estimated)approx. 4 g protein / serving

Friggione is a Bolognese speciality: onions and tomatoes cooked long and slow into a jammy, sweet-and-sour sauce. It started as the Sunday dish of Bolognese housewives and became a favourite today. It can be served as a side, spread on bread, or alongside eggs or roast meat.

Friggione (Bolognese onion and tomato relish) (illustration)

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Ingredients

1 kg yellow onions, roughly chopped
500 g ripe tomatoes (or 400 g canned peeled tomatoes)
4 tbsp olive oil
1 tsp salt
freshly ground black pepper
1 pinch of sugar (if the tomatoes are acidic)

Method

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Warm the olive oil in a large, heavy-bottomed pot and cook the onions over low heat, uncovered, stirring often, for 50-60 minutes, until very soft, golden and sweet.
Meanwhile, score the tomatoes, dip them in boiling water for 10-15 seconds, plunge them into iced water and peel them.
Roughly chop the tomatoes; you can remove the seeds.
Stir the tomatoes into the onions, season with salt and pepper, and cook over low heat for another 60-70 minutes, stirring occasionally, until thick and jammy.
If it's thick but acidic, balance it with a pinch of sugar.
Serve warm with bread, or cold alongside roast meats, traditionally roast veal or pork.

Source: Wikibooks Cookbook – Friggione (Onion and Tomato Relish) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Cook the onions slowly over low heat: if they brown or burn they turn bitter; patience pays off here.
Use a thick-bottomed pot: you need even heat so it doesn't catch.
The finished friggione keeps in the fridge for 5 days, or up to 2 weeks sealed in a jar.

Frequently asked questions

What should I serve it with?

With toast, warm or cold; you can also spoon it alongside eggs, roast meat or over pasta.

Can it be frozen?

Yes, for 3 months.

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