- 400g tin chopped tomatoes
- 400g tin cannellini beans, drained
- 1 tbsp tomato ketchup
- 1 tbsp brown sugar
- 200ml/7fl oz veg stock (using a stock cube)
- salt and pepper
- 4 slices wholemeal bread
- For the beans, combine all of the ingredients in a saucepan and season with salt and pepper. Bring to the boil, reduce to a simmer and cook uncovered for about 15 minutes until it has reduced to a nice sauce consistency.
- Toast the bread, divide between serving plates and top with the beans.