Tuscan tomato and pimento salad

Ingredients

175g/6oz coarse white bread, crusts removed and cut into 2cm/¾in slices
2 tbsp olive oil
1 clove garlic, peeled and crushed
450g/1lb tomatoes, skinned and chopped
400g/14oz tinned pimientos, drained and chopped
2.5ml/½ tsp paprika
450ml/¾ pint vegetable or chicken stock
10 basil leaves
425g/15oz tinned cannellini beans, drained
salt and pepper

Method

1. Place the bread on a baking tray and dry out in oven at 200C/400F/Gas 6 for 15 minutes.
2. Heat the oil and add the garlic.
3. Stir in the tomatoes, pimentos and paprika.
4. Break the baked bread into rough pieces and add to the pan. Cook for 5 minutes until the tomatoes begin to break down.
5. Add the stock, basil leaves, beans and seasoning. Bring to the boil and simmer gently for 10 minutes, stirring occasionally.