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.
Ingredients
- 1 kg (2 pounds) cipollini or yellow onions, roughly chopped
- 500 g (1 pound) tomatoes
- Olive oil
Ingredients for 52 servings (1.5 kg) · the original recipe
Method
- 1
Heat enough olive oil into a heavy saucepan to cover the bottom (probably about 30 ml).
Stovetop - 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.
Stovetop - 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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