Tomato Acqua Cotta Recipe

Name: Tomato Acqua Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms (1/2 ounce); 6 cups water, 1 cup lukewarm; 2 tablespoons extra-virgin olive oil; 1 large red onion, finely chopped; 1 celery rib, finely chopped; 1 carrot, finely chopped; 2 parsley sprigs, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon tomato paste; One 16-ounce can tomato puree; 2 tablespoons chopped basil; 2 zucchini, cut into 1/4-inch dice; Salt and freshly ground pepper; 1/4 cup freshly grated Pecorino Romano cheese

Servings: persons

1/2 cup dried porcini mushrooms (1/2 ounce)
6 cups water, 1 cup lukewarm
2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 parsley sprigs, finely chopped
2 garlic cloves, finely chopped
1 tablespoon tomato paste
One 16-ounce can tomato puree
2 tablespoons chopped basil
2 zucchini, cut into 1/4-inch dice
Salt and freshly ground pepper
1/4 cup freshly grated Pecorino Romano cheese

1
In a heatproof bowl, soak the porcini in the 1 cup of lukewarm water until softened, about 20 minutes.
2
Drain the porcini, reserving the soaking liquid.
3
Rinse the porcini, then coarsely chop them.
4
In a large saucepan, heat the olive oil.
5
Add the onion, celery, carrot, parsley and garlic, cover and cook over low heat until softened, about 10 minutes.
6
Whisk in the tomato paste and the porcini and their soaking liquid, stopping when you reach the grit at the bottom.
7
Simmer over moderate heat until almost all of the liquid has evaporated, about 5 minutes.
8
Add the remaining 5 cups of water, the tomato puree and 1 tablespoon of the basil.
9
Cook for 20 minutes.
10
Add the zucchini and cook until crisp-tender, about 5 minutes.
11
Season with salt and pepper.
12
Stir in the remaining 1 tablespoon of basil and serve with the Pecorino Romano.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms (1/2 ounce), 6 cups water, 1 cup lukewarm, 2 tablespoons extra-virgin olive oil, 1 large red onion, finely chopped, and more.

Yes, Tomato Acqua Cotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Acqua Cotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions