You may already know and love Deb Perelman’s infamousPizza Beans, which have a jammy, brick-red sauce with a marinara pizza vibe. This recipe gives pizza beans the Margherita treatment, swapping a cooked-down sauce for fresh tomatoes cooked just enough to bring out their full flavor. You can use pristine specimens or damaged goods alike: blistering small tomatoes brings out their sweetness, while simmering large, grated tomatoes is an easy way to remove their tough skins and (flavorless) excess moisture.—Ali Slagle
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What you’ll need
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Large Skillet
$75 At Amazon
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Box Grater
$13 At Amazon
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Microplane Grater
$16 At Amazon
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Large Basting Spoon
$16.37 At Amazon
Ingredients
4 Servings
Step 1
Heat broiler. Halve large tomatoes crosswise (through the equator). Starting with cut sides, grate tomatoes on the large holes of a box grater into a medium bowl; discard or compost skins. Add beans and season generously with salt and pepper.
Step 2
Heat 3 Tbsp. oil in a large ovenproof skillet over medium-high. Add cherry tomatoes; cook, shaking pan occasionally, until browned in spots, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Step 3
Stir in grated tomato mixture and reserved basil stems. Cook, stirring occasionally, until mixture is thickened and flavorful, 10–15 minutes. Taste and season with salt and pepper.
Step 4
Remove basil stems from pan; stir in ¼ cup basil leaves. Shake skillet to evenly distribute beans. Top with mozzarella and 2 Tbsp. Parmesan. Broil until cheese is melted and browned in spots, about 3 minutes.
Step 5
Spoon tomato beans over toast as desired. Top with more basil leaves and Parmesan and drizzle with oil. Season generously with more pepper.
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