Cipolline in umido (Baby Onions Braised in Tomato Sauce)
INGREDIENTS
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Onions are everywhere in Italian cooking. They form part of the flavor base for just about every savory dish you can think of but, besides that, they make for a perfect contorno because they go with just about anything. The most common onion side dis
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roasted or grilled meats in particular.
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500g (16 oz.) baby onions (see Notes), trimmed and peeled
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350ml (12 fluid oz.) passata di pomodoro or canned tomatoes passed through a food mill, plus enough water to cover the onions
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Olive oil
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Salt and pepper
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A pinch of sugar (optional)
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