Tomato and White Bean Skillet Dinner
Tomatoes are at their peak right now across South Dakota, and a simple skillet meal built around them is exactly the kind of dinner that works on a busy weeknight. This one-pan tomato and white bean dish is substantial enough to be a complete meal, comes together in about 30 minutes, and tastes better the more casually you treat it.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1.5 kg fresh tomatoes (about 5-6 medium), roughly chopped
- 1 can (400 g) white beans, drained and rinsed
- 250 ml vegetable or chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 5-6 fresh basil leaves, torn (optional but good)
- grated Parmesan cheese for serving
- crusty bread for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes and their juices to the pan, scraping up any browned bits.
- Stir in the white beans, broth, oregano, salt, and pepper.
- Bring to a simmer and let it cook, uncovered, for 15-18 minutes, stirring occasionally, until the tomatoes have mostly broken down and the liquid has reduced slightly.
- Taste and adjust seasoning as needed.
- Tear in the fresh basil if using, and stir to combine.
- Ladle into bowls, top with Parmesan, and serve with crusty bread.