Tuscan Beans in Summery Tomato Ragù

Tuscan Beans in Summery Tomato Ragù adapted from Epicurious.com (for ease of preparation).  This is fabulous with anything grilled.

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting?have plenty of good bread on hand?with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.

• 2 16 oz cans cannellini beans drained and rinsed
• 2 cups low sodium chicken broth
• 2 pints grape tomatoes (about 1 pound)
• 1 small onion, finely chopped
• 1 celery rib, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, divided
• 3 thyme sprigs
• 1 teaspoon sugar
• 1/2 cupgrated Parmigiano-Reggiano

• Accompaniment: crusty bread

Preparation

Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
Preheat oven to 450°F with rack in middle.

Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and 2 cups chicken broth and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.

Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).