Ingredients
– 400g cherry tomatoe – 2 tablespoons olive oil, plus extra to serve – 1 onion, roughly chopped – 2 garlic cloves, crushed – 1 tablespoon tomato puree – ½ teaspoon sweet, smoked paprika – 100ml dry white wine – 1 jar of organic white beans with their bean stock
Put the tomatoes into a roasting tray, toss with olive oil and a good pinch of salt, and roast for 18-20 minutes until looking jammy.
Heat 2 tablespoons of olive oil in a pan over medium heat.
Add the onions and cook for 8-10 minutes until starting to soften, then add the garlic and cook for a further 2 minutes until fragrant.
Add the tomato puree and paprika (add a splash of water if it starts to stick to the pan) and cook, stirring frequently, for 1-2 minutes until the mixture darkens.
Increase the heat and pour in the wine. Let it cook off until it has completely evaporated.
Reduce the heat back to medium and tip in the white beans with all of their bean stock.
Stir the beans to coat in the mixture and let it bubble and simmer for 3-4 minutes until you reach a brothy consistency. Pour in the saffron and its liquid and stir to combine.
Once the tomatoes are looking nice and charred, remove from the oven.
Spoon into bowls, top with the reserved tomatoes, and scatter over some fresh basil. Finish with a drizzle of olive oil, black pepper, and more parmesan.