Tomato Acqua Cotta

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

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