Creamy Tomato and White Bean Gratin

Preparation

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. Rinse and drain the canned white beans thoroughly in a colander.

Build the Tomato Base

1. Heat the olive oil in an oven-safe skillet or wide saucepan over medium heat.
2. Add the diced onion with a pinch of salt and sauté for 4 to 5 minutes until soft and translucent.
3. Stir in the minced garlic, dried oregano, dried thyme, and chili flakes (if using). Cook for about 1 minute until fragrant.
4. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly to caramelize the paste lightly.

Simmer and Combine

1. Pour in the crushed canned tomatoes, heavy cream, 1/2 teaspoon of salt, and black pepper. Stir well to form a smooth, creamy sauce.
2. Bring the sauce to a gentle simmer and let it cook for 4 to 5 minutes to thicken slightly.
3. Fold in the drained white beans, coating them evenly in the sauce. Taste and adjust seasoning with extra salt or black pepper if needed.

Top and Bake

1. If your pan is not oven-safe, transfer the mixture into a medium baking dish.
2. Scatter the torn mozzarella evenly across the top, followed by the grated Parmesan and breadcrumbs.
3. Bake in the oven for 15 to 18 minutes, until the sauce is actively bubbling around the edges.
4. Switch the oven to the broiler/grill setting for the final 2 to 3 minutes to achieve a deeply golden, crisp, bubbly crust.

Serve

1. Remove from the oven and let stand for 5 minutes to settle.
2. Garnish with freshly torn basil leaves and serve hot alongside crusty bread or a crisp green salad.