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Jammy Italian Tomatoes and White Beans
Prep Time
5 mins
Cook Time
15 mins
 

With just a can of good quality San Marzano tomatoes, and an equal amount of perfectly cooked white beans, you're about 20 minutes away from a delicious and comforting Italian inspired bruschetta appetizer or pasta entree.

Course: Appetizer, Main Course, Pasta
Cuisine: Italian
Author: Michael Monson
Ingredients
For the Jammy Italian Tomatoes and Beans
  • 2 tablespoons good quality extra virgin olive oil
  • 2 tablespoons miso paste
  • 2 tablespoons tomato paste
  • pinch red pepper flake, to taste
  • 1 tablespoon minced garlic (or 3 to 4 cloves of garlic, thinly sliced)
  • 1 can (28 ounces) really good San Marzano tomatoes
  • 3 cups (2 cans) cooked and drained white beans such as navy or cannellini beans
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • pinch sugar
  • salt to taste
  • ¼ to ½ cup fresh basil, roughly chopped
For the “Jammy Italian Tomato and Bean Bruschetta” variation:
  • good sourdough bread
  • Fresh basil, cut into thin ribbons
  • good extra virgin olive oil
  • Maldon or course salt
For the “Orecchiette with Jammy Italian Tomatoes and Beans” variation:
  • orecchiette pasta, cooked according to package directions
  • fresh basil, cut into thin ribbons
  • good extra virgin olive oil
  • Maldon or course salt
Instructions
To make the Jammy Italian Tomatoes and Beans:

  1. To a large (12 inch) skillet, add olive oil, miso paste, tomato paste, and red pepper flake. Turn the heat to medium, and cook, stirring continuously, until the tomato and miso pastes start to darken. Carefully add the tomatoes along with their juice. Scrape any darkened bits from the bottom of the pan, and then bring the mixture to a simmer, breaking up the large chunks of tomatoes as they being to warm through.

  2. Add the drained beans, garlic, dried oregano, and black pepper. Continue to simmer, on medium to medium-high heat, and allow the mixture to reduce and get “jammy” for about 15 minutes, stirring occasionally. Your beans and tomatoes are done when the sauce no longer immediately floods the bottom of the pan when you scrape your spoon across the bottom. Turn off the heat, and stir in the fresh basil.

To serve the “Jammy Italian Tomato and Bean Bruschetta” variation:

  1. Slice your bread into ½ inch thick pieces, and lightly drizzle each side with olive oil. Bring a cast iron skillet or grill pan to medium-high heat, and toast each slice of bread on each side until toasted and slightly charred. Generously spoon the Jammy Italian Tomatoes and Beans onto a serving plate, or into individual bowls. Drizzle with good olive oil and top with fresh basil and a few flakes of Maldon salt. Place toasted bread on the side of the plate along with a serving spoon.

To serve the “Orecchiette with Jammy Italian Tomatoes and Beans” variation:

  1. Cook pasta according to package directions, reserving a bit of the pasta water before draining. Toss the drained orecchiette with the Jammy Italian Tomatoes and Beans to taste, using a bit of the pasta water to thin out the sauce is necessary. Topped with fresh basil, a drizzle of good olive oil, and a few flakes of course maldon salt.