Warm Tomato And White Bean Stew

• 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, 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.

tomatoes, basil, extravirgin olive oil, clove garlic, kosher, freshground pepper, white beans, mozzarella cheese, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/warm-tomato-white-bean-stew (may not work)