Confit tomatoes with creamy beans recipe

Spoon some of the tomato oil into a frying pan (keep the leftover oil for salad dressings or use to marinate antipasti, or finish dishes), and fry the sourdough for 2 mins on each side until golden and crisp. Serve the tomatoes over the beans, drizzle over a little more of the tomato oil. Add some of the thyme and serve with the fried bread.