Warm Tomato and White Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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NOTES: The riper and redder the tomatoes, the better this quick dish will be. Ingredients:
3 pounds ripe tomatoes, rinsed (see notes) |
about 1/2 cup slivered fresh basil leaves |
2 tablespoons extra-virgin olive oil |
1 clove garlic, peeled and minced or pressed |
about 1 teaspoon kosher or sea salt |
fresh-ground pepper |
1 can (15 oz.) white beans, drained and rinsed |
8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.) |
about 1/2 cup freshly grated parmesan cheese |
Directions:
1. Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.
2. Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.
3. Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.
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