Today I am auditioning a recipe for my tomato cookbook (tentative publish date early spring 2021). There is nothing better than picking up sun-warmed tomatoes from the garden and smelling them, feeling them, and dreaming of ways to serve them.
However, I decided to make this recipe with canned tomatoes instead of fresh because I realize that not everyone has a garden to grow their own tomatoes. Using canned tomatoes made this recipe quick and easy. And to quote Laurie Colwin, “A world without tomatoes is like a string quartet without violins.” (Don’t you agree?)
Cannellini beans are among my favorites. They are so adaptable to such a variety of recipes. It seemed a perfect match to put these beans with tomatoes and top with cheese! And let’s not forget about the fragrance of the oregano and garlic, wonderful!
Let’s get started!
Onion, garlic, seasonings sauteed together. Add tomatoes and beans and bring to a simmer.
Top with cheese, melt it, and you are done!
A vegetarian meal by itself or serve it as a side dish with meat, fish, or chicken.