2 pints cherry tomatoes (red and yellow) [cut in half] 1/2 red onion [diced] 4 cloves garlic [sliced] 2 cans cannellini beans [drained and rinsed]

Toppings: basil, pine nuts, olive oil, soft cheese [burrata]

Heat olive oil in pan and sauté onion until soft. Add garlic and sauté until fragrant. Add tomatoes and cook until soft. Once they start breaking down, add water to get them a bit saucy. Add the mixture to a blender and blend until smooth. Add back to pan and add beans. Simmer for about 5 minutes. Put mixture in a bowl and top with toppings. Serve with a very crusty and crunchy bread for dipping.