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Friggione-sauce of onion and tomato |Open source |Recipes |Veggiewire.com

Friggione-sauce of onion and tomato



Friggione-sauce of onion and tomato

Friggione-sauce of onion and tomato – a quick recipe


2 lbs and 17.63 oz of white onions
14,10 oz of peeled canned tomatoes
4 tbsp of olive oil
1 tbsp of salt
1 tbsp of sugar
1,69 fl oz of hot water (optional)


Friggione is based on only two main ingredients, but it is absolutely delicious. Peel the onions, cut julienne and put it in a pot. Add salt and sugar and knead for about 1 minute. Cover the bowl and let the onions soakĀ for 2 hours.
After 2 hours, put olive oil in a saucepan at a low heat. When the oil is heated, add the onions and the water left by them.

Friggione preparation:

Reduce heat to low, coverĀ the skillet with a lid, and cook the onions for about 2 hours or until they have a nice golden color. If the water left by the onions evaporates during boiling, add 1,69 fl oz of warm water, mix and cook further.
Be careful to mix the sauce often so that you do not risk the onions to burn. Add the tomatoes,cut in cubes, and mix. Boil the sauce for another approximately 2 hours or until all the liquid evaporates and obtain a dense and creamy sauce. In the two hours of boiling, often mix the sauce with a wooden spoon.
Let the Friggione sauce cool until it reaches the room temperature, then put it in sterilized jars. Store them in a cool, dark place for 1 year.
You can keep the sauce in the refrigerator for about 3-4 days or in the freezer for 3-4 months.


*The picture shown is for illustration purposes only!


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