Preheat your oven to 475F degrees.

In an oven-safe pan or skillet, heat olive oil to a sizzle and add cherry tomatoes. Cook for about 4-5 minutes, using a spatula to turn occasionally, or shaking the pan. The tomatoes should start to wrinkle.

At this point you should be able to start to crush your tomatoes with ease. Use your spatula to break it down until nice and jammy then add garlic, chili flakes and oregano, if using, and cook for another 2-3 minutes. Stir in your tomato paste.

Add your beans and basil to the pan and cook for 4-5 minutes on low heat, using your spatula to make sure everything is nice and coated. Add salt to taste.

Finish with vegan cheese to top and place in the oven to melt down the cheese. It may help to cover the pan in the oven to steam as vegan cheese can be trickier to melt down.

Garnish with fresh basil and enjoy by the spoonful or serve with crusty bread of choice.