Combine tomatoes, garlic, balsamic and 1 tbs of oil in a large bowl. Season with sea salt and black pepper. Set aside for at least 20 minutes to allow flavours to develop.
Meanwhile, heat remaining oil in a large, heavy-based frying pan over medium heat and add fennel.
Cook, stirring, for 3 minutes until just starting to colour. Reduce heat to low and cover. Cook for a further 3 minutes until very soft.
Add warm fennel and beans to tomatoes in bowl and stir until well combined. Toss through parsley leaves.