Preheat the oven to 200°C. Put the tomatoes into a roasting tray and toss with olive oil and a good pinch of salt and roast for 18-20 minutes until looking jammy.

Meanwhile, heat 2 tablespoons of olive oil in a pan over a 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 (or canned beans + veg stock). Stir the beans to coat in the mixture and let that bubble and simmer for 3-4 minutes until you reach a brothy consistency. Pour in the saffron and it’s liquid and stir to combine.

Once the tomatoes are looking nice and charred, remove from the oven. Tumble most but not all over the tomatoes and their juices into the beans (we’ll use the rest for garnish) and gently fold them into the beans, trying not to crush them too much. Stir in half of the grated parmesan and the butter and season with salt and pepper.

Spoon the bean-otto 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.