For the tomatoes:
Heat the oven to 200
Place the tomatoes on a baking tray and slice any in half that are on the bigger size.
Place the garlic, olive oil, saffron, vinegar, thyme and sugar in a bowl and season. Take a peeler and carefully peel off the rind and add to the mix then squeeze in the juice from the lemon. Drizzle the mixture over the tomatoes and place in the oven for about 30 minutes, until juicy and blistered (you want a bit of colour on the tomatoes). Take out and leave to cool slightly.
For the beans:
Heat a little olive oil in a pan and add the shallot and garlic and gently sauté, add in the rosemary and bay and cook for a further couple of minutes. Add in the white wine and leave to bubble for 2 mins or so then add the butter beans and coat with the shallot mixture, cook for a couple of minutes. Season.
For the parsley dressing:
Mix all the ingredients together