Confit tomatoes with creamy bean recipe
Spoon some of the tomato oil in a pan (keep the remaining oil for salad dressings or use it to marinate antipasti or end dishes) and fry the sourdough on each side for 2 minutes until you are golden and crispy. Serve the tomatoes over the beans and drizzle a little more tomato oil. Add some thyme and serve the fried bread.