Directions
- 1Add olive oil to a cast iron skillet and sauté chopped onion.
- 2Add sliced garlic to the skillet and sauté with the onion for about 4 minutes until soft.
- 3Add canned whole tomatoes to the skillet.
- 4Mash the tomatoes with a potato masher or wooden spoon.
- 5Add dried chili flakes.
- 6Add Italian seasoning.
- 7Add salt and pepper to taste.
- 8Add drained and rinsed white beans to the skillet and stir.
- 9Cook until the sauce thickens and flavors meld together for about 20 minutes.
- 10Sprinkle mozzarella cheese over the bean and tomato mixture.
- 11Add chopped olives on top of the cheese.
- 12Add chopped Giardiniera (Italian pickled vegetables) to the skillet.
- 13Bake in a 400F/204C oven until bubbling and the cheese is melted, about 10 minutes.
- 14Garnish with grated Parmesan cheese.
- 15Garnish with fresh basil and fresh parsley.
- 16Serve with toasted bread and enjoy.
Ingredients
- 1 onion
- 4 garlic cloves
- 28 ounce canned whole tomatoes
- 0.5 tsp dried chili flakes
- 1 Tbsp Italian seasoning
- 19 ounces white beans, drained and rinsed
- 2.5 cups mozzarella
- 1 handful olives, chopped
- 1 handful Giardiniera (Italian pickled vegetables), chopped
- Parmesan cheese
- fresh basil
- fresh parsley
- salt
- pepper
Equipment
cast iron skilletwooden spoonpotato masherovengrateroven mitts
Tips
- Sauté onion and garlic in olive oil until soft, about 4 minutes.
- Mash the tomatoes with a potato masher or wooden spoon.
- Cook until sauce thickens and flavors meld together, about 20 minutes.
- Bake at 400F/204C oven until bubbling and cheese is melted, about 10 minutes.
- Serve with bread.
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