Savory stew: warm white beans show off late-summer tomatoes

Sunset, Sept, 2004 by Kate Washington

September tomatoes--sweet, juicy, and ripe almost to bursting--might just be the best of the year. The trick is to get our fill of them before cold weather arrives and we have to resign ourselves to dull, pink, mealy winter tomatoes. One great way is to make this barely warm tomato and white-bean stew a quick staple for back-to-school evenings. It's a slightly heartier version of the classic caprese salad of tomatoes, basil, and fresh mozzarella (now widely available in supermarkets). Stirred for just a moment with the warmed tomatoes and basil, the cheese melts into strings. The gooey concoction, which takes less than 10 minutes on the stove (not long enough to heat up the house on a warm night), is delicious scooped up with a piece of crusty bread--all you need to make the stew a meal.

Warm Tomato and White Bean Stew

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

NOTES: The riper and redder the tomatoes, the better this quick dish will be.

[ILLUSTRATION OMITTED]

   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

1. Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, 1/2 cup 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 1/2 cup 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.

Per serving: 423 cal., 55% (234 cal.) from fat; 24 g protein; 26 g fat (13 g sat.); 25 g carbo (7.3 g fiber); 1,146 mg sodium; 60 mg chol.

PHOTOGRAPH BY JAMES CARRIER