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In an oven proof dish, mix the washed tomatoes with a good glug of olive oil and some salt.
Chop the head of the garlic bulb and put it face down in the middle of the tomatoes.
Roast in the oven for 30-40 minutes at 190C, or until bursting and juicy.
Remove the garlic and pop it back in the oven in foil for another 15 minutes.
Meanwhile, pour drained borlotti beans into the tomato mixture and stir to break up the tomatoes and create a saucy mixture.
Pick out any loose tomato skins.
Tear up the basil and mix this through.
Squeeze out the garlic and stir through.
Split the burrata between 4 and serve on top of the beans in a bowl alongside the crusty bread!