heat olive oil in a large skillet over medium heat.
add garlic and sage. Sauté until garlic turn yellow. add cannellini beans and water, simmer for 5 minutes.
meanwhile blanch tomatoes in boiling water for 1 minute. Cool and remove skins. remove seeds. Cut the pulp into ¼ inch cubes and add to beans. Season to taste with salt and pepper, simmer for 5 minutes.
add hot water to thin as desired. Discard sage and serve drizzled with an abundant amount of olive oil.