Ripe Tomato & Fresh Mozzarella Stew OR Salad

Recipe submitted by CSA member Hedi Gerken

This recipe, a version of which was originally in Sunset Magazine, is handy when you've got tomatoes and you're tired of making sauce. Fast and tasty, it's great on a hot day.

This recipe is also great as a salad. Try it without cooking the ingredients. 


3 pounds ripe tomatoes, cored and chopped

About 1/2-cup slivered fresh basil

2 tablespoons olive oil

1 small clove garlic, minced

1/2 teaspoon salt

1/8 teaspoon pepper

1 can Cannellini beans, drained and rinsed

6-8 oz. fresh Mozzarella cheese, drained, cut to same size as tomatoes

About 1/2 cup grated Pecorino Romano, Asiago, or Parmesan.


Mix tomatoes, basil, olive oil, garlic, salt, and pepper in a 4-5 quart pan. Let stand until juicy, about 15 minutes. Over medium-low heat, gently stir the beans into the tomato mixture and heat until just warm, about 5 minutes. Add the Mozzarella and 1/2 cup Romano (or other) cheese. Stir gently just until cheese softens and begins to make strings, 2-3 minutes. Turn off heat. Sprinkle servings with a bit more basil and Romano, if you wish. 

meal or course
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