Cèps with tomato sauce

Method

1. Clean the cèps by brushing off any dirt, and then cut off the bottom of the stem above any dirt line. 2. Cut the cèps into chunks—I normally cut them from top to bottom to keep the mushroom shape, as it looks more attractive when the dish is finished. 3. Cut the tomatoes lengthwise, and then take the two halves and cut them into four each on the other angle so you get eight pieces (if you are using large plum tomatoes). 4. Peel the onion. Cut it in half and thinly slice each half. 5. Take a sauté pan and add olive oil. Warm the oil to a medium-high heat, add the mushrooms, and sweat them for a few minutes until they go a little soft and take on a slight colour. 6. Add the crushed garlic, whole chilli pepper, rosemary, and onions, and cook for an additional 2 minutes until they are soft. 7. Add white wine, and let it cook for a few moments. 8. Add the tomatoes and stir a few times to get everything combined, then put a lid on the pot. Let it stew for 15–20 minutes over low heat. 9. Once the stew is ready, season it with a dash of apple cider vinegar, salt, and black pepper. 10. Serve with a splash of olive oil and a slice of sourdough bread.