White Bean and Tomato Sauté

Today reminded me so much of Summer.  That’s partly because it was such a warm, sunny, beautiful day.  It’s also because it had that exhausting fullness of a Summer day; time spend outside with (and without) the whole family – gardening, hiking, biking, talking with friends and neighbors.  A lovely Sunday. 

Another reminder of Summer is fresh, local tomatoes.  Although we can’t pick them from our gardens yet, we can buy local, greenhouse-grown tomatoes at the Saturday Farmers’ Market.  Since I haven’t bought a fresh tomato all Winter, I’m thrilled to have them available now.  This is one of my favorite quick sautés and is perfect for a light meal on a Spring or Summer day.

The following recipe serves four.

  • 1/4 cup Extra Virgin olive oil
  • 2-3 large cloves garlic
  • 4 fresh tomatoes, chopped
  • 2 cups cooked white beans
  • a handful of fresh basil, roughly chopped (or a tablespoon or so of pesto)
  • Salt and pepper to taste

Heat a large saucepan to medium, pour in the oil and add the garlic.  After a minute or so, when the garlic is fragrant, add the chopped tomatoes, sprinkle with salt, cover and cook for about 5 minutes or until the tomatoes are broken down.  Add the white beans and cook until heated through, then add the fresh basil and season to taste.  Serve alone, over quinoa, or over bread toasted with olive oil and salt.  Enjoy!

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