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Blister the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add 2 pints cherry tomatoes (halved) and cook about 5 minutes, until the skins start to blister. Stir in 2 cloves garlic (grated), 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and pepper. Cook 1 minute until fragrant.
Add beans and simmer: Stir in 2 cans cannellini beans (drained and rinsed) and 1 cup broth. Mix well, bring to a simmer, and cook 10 minutes. The tomatoes should soften, and the sauce will thicken.
Add cheese and broil: Turn on your oven broiler. Top the skillet with 1 fresh ball mozzarella torn into chunks, and ⅓ cup grated parmesan. Broil 5 minutes, or until the cheese is melted and golden in spots.
Finish and serve: Remove from the oven and add 1 handful fresh basil on top. Serve warm with 4 slices crusty bread to scoop up the saucy beans and melted cheese.