Friggone (Tomato Marmalade)
- 6 yellow onions, finely diced
- 4 ripe tomatoes, finely diced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon best-quality balsamic vinegar
- Salt and pepper
In a large, heavy-bottomed saucepan, combine the onions, tomatoes and oil and cook over medium heat, covered, for 1 hour. Remove from heat, toss with the vinegar and salt and pepper, to taste, and serve as a condiment for bollito misto.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Aarti Sequeira