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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Concentrated umami — rehydrate for stir-fries, dashi, braises
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Concentrated umami — rehydrate for stir-fries, dashi, braises
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Drain dried tomatoes, reserving 1/4 oil. Chop tomatoes, and set aside. Heat reserved oil in a dutch oven, saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally. Stir in dried tomatoes, wine fennel seeds, and pepper. Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally. In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the same procedure with remaining half of sauce mixture. Serve over hot pasta.