White beans and tomatoes:


1 can cannellini beans, strained and rinsed

2 red tomatoes, chopped

3 Roma tomatoes, chopped

2 oz extra virgin olive oil

2 skewers rosemary

4 basil leaves

1 tsp oregano

Black pepper to taste

1/2 cup zima tomatoes, halved

Shaved Pecorino.


Cook red tomatoes and Roma tomatoes  with olive oil and pepper on medium-low heat for about 5 minutes, until soft. Add in beans and rosemary and stir.

White beans and tomatoes (Stephanie Tantillo)

White beans and tomatoes (Stephanie Tantillo)

Remove rosemary and add oregano, stir again. Remove from heat and top with zima tomatoes, basil, and cheese.

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