Ingredients

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1 cup roughly chopped Italian parsley leaves and tender stems

4 teaspoons lemon zest (from 2 large lemons)

1kg fresh tomatoes

½ cup olive oil (125ml), plus 4 tablespoons and more for drizzling (optional)

2 tablespoons fresh thyme leaves

Kosher salt and black pepper

2 medium onions, thinly sliced

6 large garlic cloves, thinly sliced

1 teaspoon red-pepper flakes

2 tsp fresh oregano or 1.5 tbsp of dried oregano

4 cans white beans (such as butter or cannellini), rinsed

750ml vegetable or chicken stock (3 tsp stock powder)

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For serving:

Flaky salt, for serving (optional)

5 slices regular bread

5 slices gluten free bread

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Equipment needed

small bowl with a silicone cover

baking tray

2 pots

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1. Heat the oven to 200°C. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside in a bowl to use for garnish.

2. Line a baking tray and spray with olive oil. Slice the tomatoes in half if using large tomatoes, then place on the tray. Toss the tomatoes with ¼ cup olive oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 30 to 35 minutes.

3. Slice the onions and garlic. Rinse and drain beans.

4. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over low heat. Add the sliced onion for 5 mins with 1 tsp salt, then add garlic and 1 tsp red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 3 to 4 mins. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

5. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

6. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with more olive oil, and season with flaky salt, if you like. Serve with toasted bread.