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, turning halfway through.

Heat 1 tablespoon of olive oil in a pan over a medium heat. Add the fennel seeds and cook for 1-2 minutes until fragrant and golden.

Add another 2 tablespoons of oil to the pan, followed by the onions and cook for 8-10 minutes until starting to soften. Add the garlic and cook for a further 2 minutes until fragrant.

Add the tomato puree and paprika and cook for 1-2 minutes until it deepens in colour, stirring frequently so that the spices don’t burn. Add a splash of water or more oil, if it starts to catch.

Pour in the wine. Increase the heat and let it cook off until it has almost completely evaporated.

Reduce the heat back to medium and tip in the white beans with all of their bean stock. Swill the jar with a splash of water and pour that in too. Stir the beans to coat in the mixture, then pour in the saffron and it’s liquid. Simmer gently for 3-4 minutes until you reach a brothy, creamy consistency.

Once the tomatoes are looking blistered and just collapsing, tumble most them and all of their juices into the pan. Gently fold them into the beans, trying not to crush them too much. Stir in the parmesan, most of the basil leaves, and butter, if using, and season well with cracked black pepper and salt to taste.

Spoon the beanotto into bowls. Finish with another grating of parmesan, the remaining basil leaves and a little drizzle of extra virgin olive oil.