Tuscan White Beans in Tomato Ragu

Adapted from a recipe at Epicurious (http://tinyurl.com/q6nc9c). Serve with plenty of crusty bread.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2  pints grape tomatoes
• 2  tablespoons extra virgin olive oil
• 2  tablespoons unsalted butter, divided
• 1  small onion, finely chopped
• 1  celery rib, thinly sliced
• 3  garlic cloves, minced
• 1  teaspoon salt, divided
• 1⁄4 teaspoon ground black pepper
• 3  fresh thyme sprigs
• 1  teaspoon sugar
• 2  cups chicken broth
• 3 (15 ounce) cans cannellini beans or 3 (15 ounce) cans great northern beans, drained and rinsed
• 1⁄2 cup  grated parmesan cheese

Directions

1. Preheat oven to 450°F and place a rack in the middle.
2. Cut 1 cup of tomatoes in half lengthwise and set aside. Pulse remaining tomatoes in a food processor or blender until almost smooth.
3. In a large, heavy skillet, place olive oil and 1 tbsp butter; heat over medium heat until butter is foamy but not browned. Add onion, celery, garlic, 1/4 tsp salt and 1/4 tsp black pepper. Saute until softened and onions are translucent, 3-5 minutes. Add tomato puree, thyme, sugar, remaining 3/4 tsp salt and chicken broth. Bring to a boil, reduce to a simmer and cook until slightly thickened, about 10 minutes. Whisk in remaining 1 tbsp butter, then stir in beans.
4. Transfer to a 3 quart casserole. Sprinkle top evenly with Parmigiano cheese, then scatter halved tomatoes over the top. Cover tightly with foil and bake in preheated oven 25 minutes, until beans are saucy but not soupy. Let stand at room temperature, still covered, 10 minutes, for beans to absorb more liquid.