Cook your own beans (favorite brand: Rancho Gordo) from dry by soaking them overnight, then cooking them in water with onions, carrots, and celery until tender (no salt, until the very end of cooking). Or use prepared beans to make this a very quick, simple, meal that could not be more delicious or satisfying!
Heat the oven to 375 degrees. Line a sheet pan with nonstick foil or parchment paper.
Lay the tomato wedges on the sheet pan and season with a tablespoon of za’atar and a pinch of salt. Drizzle with olive oil, about 2 tablespoons in total. Roast the tomatoes until they are very soft and fragrant, about one hour.
Divide the beans in two pasta bowls. Lavishly drizzle olive oil over the beans and toss with a pinch of salt to coat the beans. Top the beans with the roasted tomatos, parmesan cheese, chopped herbs, and a finishing pinch of za’atar and salt. Serve immediately.