Warm Tomato and White Bean Stew

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

3 pounds ripe tomatoes, rinsed (see notes)

about 1/2 cup slivered fresh basil leaves

2 Tbsp extra-virgin olive oil

1 clove garlic, peeled and minced or pressed

about 1 tsp 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

Core and diced tomatoes.

In a 4 to 5-quart pan, combine tomatoes, 1/2 cup basil, olive oil, garlic, 1 tsp salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.

Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

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.

4 servings.