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.
Yields 4
Save RecipeIngredients
- 1/2 cup onion, chopped
- 1 clove garlic, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 1 (14.5 oz) can Italian style diced tomatoes
- 1 cup fresh mozzarella cheese, shredded
- 1/4 cup white wine
- 1 tablespoon olive oil
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook until softened (about 5 minutes).
- Add garlic, oregano, salt, pepper and crushed red pepper. Continue to cook for about a minute, then stir in beans.
- Pour tomatoes and wine into skillet, and stir to combine. Bring mixture to a simmer and cook until liquid is slightly reduced (about 5 minutes).
- Sprinkle cheese over beans and tomatoes. Place a lid on the skillet and cook until cheese is melted.
Notes
Good vegetarian meal or side dish to any main course.