Heat three tablespoons of olive oil in a large, wide pan over medium low heat. Cut the tops off the tomatoes and nestle them cut-side down around the edge of the pan.

Add the onion to the middle of the pan and give it a gently stir so that it’s coated in the oil. Cover and cook for 12-15 minutes until the tomatoes have softened and the onion has turned translucent. Add a splash of boiling water if it starts to catch.

Peel away the tomato skins, then crush the tomatoes directly into the pan with the back of a fork, keeping some texture rather than blending smooth.

Add the garlic, tomato paste, dried oregano and rosemary with a good pinch of salt and pepper. Stir well to combine and simmer for a few minutes until fragrant. Stir through most of the basil/parsley, saving some for garnish.

Pour in the beans with their bean stock, stir to combine and cook for 2 minutes until warmed through.

Tear in the mozzarella and add the cheddar then stir to combine, letting them melt into the sauce until rich and creamy.

Serve hot with an extra scattering of basil or parsley, and dunk with crusty bread.