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Preheat the oven to 100°C fan.
Toss the cherry tomatoes with the harissa, a small glug of oil and some salt. Arrange cut side up on a large baking tray and cook for 2-3 hours or until they are semi-dried.
For the fresh tomato dressing, combine the red onion, sumac, parsley, lemon juice and a small glug of olive oil with a generous pinch of sea salt and scrunch together with your hands. Set aside.
Grate the tomatoes into a bowl, discarding the skins. Add all the other dressing ingredients and mix well.
Arrange the beans on a serving platter and scatter over some sumac onions. Add the anchovies, then some of the dressing and a good glug of olive oil to finish.
Store any leftover dressing and sumac onions in the fridge for a couple of days.