Friggione (Onion and Tomato Relish)
Friggione is a slow-cooked Bolognese relish of onions and tomatoes that dates back to the 19th century. It needs only three ingredients and a heavy pan, and most of its two hours is spent unattended on low heat, with an occasional stir. Sweet yellow onions give it body, and fleshy tomatoes keep it from turning watery. Spoon it over pasta, serve it with meat, or pile it on crusty bread.
Instructions
Pour enough olive oil into a heavy saucepan to cover the bottom, which should be about 30 ml. Add the chopped onions and cook over low heat for at least 1 hour, stirring now and then so they do not stick. Add a little more oil if the pan looks dry, and cook until the onions are soft.
While the onions cook, blanch the tomatoes in boiling water for about 10 seconds each, which loosens the skins. Peel them and discard the skins.
Chop the peeled tomatoes roughly into a few large pieces. Stir them into the onions.
Keep cooking over low heat for at least another hour, stirring occasionally. The relish is ready when the onions and tomatoes have melted together and are very soft.
Serve hot or warm. It can also be made ahead, refrigerated, and reheated just before serving.
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