I know what you are thinking: there is cheese in that bowl. You are right… However, I promise this is vegan if you don’t add the cheese. If you don’t do dairy, just try to ignore the little cheese mound in the photo.
Any-who… this is the perfect quick summer meal. The zucchini, the tomato, and the herbs were all plucked from my parents’ garden. I will go as far to say that the tomatoes are mandatory, but feel free to mix up the veggies otherwise. This recipe is a vague template - make it your own!
Ingredients
Extra virgin olive oil
Cherry Tomatoes
Tomato Paste
Garlic
Canned cannellini beans
Any veg you feel like adding (I used to zucchini)
Fresh herbs of your choice
Method
Heat a few heavy glugs of olive oil in a wide sauce pan. It’s really hard to have too much olive oil in this recipe.
Once the oil could melt your hand off, drop in your cherry tomatoes and let them sizzle and pop violently. Sprinkle the whole thing heavily with salt as well.
When the tomatoes are beginning to blister and wrinkle and smell really freakin good, squirt/spoon in a smidgen of tomato paste and let fry. Toss in a few cloves worth of chopped garlic as well.
Throw in your vegetables of choice and let those cook for a handful of seconds.
Add in a drained and rinsed can of beans along with with a few splashes of water. Let the whole thing bubble vigorously for a few minutes. The starch should release from the beans and begin to thicken your sauce. Add more water if you want it more liquidy. If you want it thicker, take the lid off and allow for some evaporation.
Season to taste and add salt if needed. Add some more olive oil for good measure. Garnish with handfuls of fresh herbs. I served mine over polenta that I cooked via package instructions. Eat. Enjoy.