To prepare the tomatoes, cut them in half and remove the seeds. Using a box grater, grate the tomatoes (against the side with the large holes) into a large bowl. Discard the leftover skin.
NOTE: if you like to have some chunks of tomato in your sauce then grate two thirds of the tomatoes and seed and chop the last third. This was easy to do with beefsteaks as I cut out and chopped the inner flesh, grated what remained, and discarded the skin.
Once the beans are done cooking, drain and rinse under cold water, then toss with the fresh sauce. Add the basil and toss again. Serve immediately or at room temperature with an extra drizzle of olive oil and freshly grated cheese on top. Enjoy!
This recipe for White Beans with No-Cook Tomato Sauce also makes great leftovers. It can be stored in an airtight container in the refrigerator for 2-3 days.