Cannellini in Tomato Ragu

INGREDIENTS

1 ½      pounds vine ripened tomatoes

2          tablespoons unsalted butter

2          tablespoons olive oil

1          medium onion, finely chopped

1          rib celery, finely chopped

3          cloves garlic, minced

1          teaspoon dried thyme leaves

1          teaspoon sugar

2          cans (15 ounce) cannellini beans, rinsed and drained

            fresh grated Parmigiano-Romano cheese

METHOD

Cut one medium sized tomato into ½ inch pieces and set aside. In a blender or food processor, puree the rest of the tomatoes and set aside. Preheat the oven to 450 F degrees and place a rack in the center of the oven.

In a large skillet, heat .the butter and olive oil over medium heat. Add the onion, celery and garlic and cook for 5 to 6 minutes until softened. Add the tomato puree, thyme and sugar. Stir in the beans and cook this mixture, stirring occasionally, until the liquid has slightly thickened, about 5 minutes.

Transfer to a 3 quart baking dish. Arrange the tomato pieces on top and place in the oven. Cook for 20 to 25 minutes until the liquid is reduced and the beans are more saucy than soup-like. Serve immediately after cooling for a few minutes and sprinkle the cheese over each individual serving.

Adapted from a recipe in Food and Wine magazine