1 red chilli, deseeded and chopped, or 1 tsp chilli flakes
1 garlic clove, chopped
500g carton passata (or 400g can chopped tomatoes)
2 tsp brown sugar
2 tbsp balsamic vinegar
small baguette, thickly sliced
1 tbsp grated vegetarian cheddar or parmesan
Make it Thai or Indian
Add spice with 2 tsp red Thai or Indian curry
paste in place of (or as well as) the chilli
and scatter over a handful of torn coriander
leaves to serve.
Heat grill to high. Stir the first six ingredients
together in a medium pan. Bring to the boil, then
turn down the heat and simmer for 4-5 mins.
Meanwhile, spread the baguette slices over a
baking sheet and slide under the grill. Toast on
one side, turn over and sprinkle the second side
with the cheese. Grill for another 1-2 mins until
melted and golden brown. Season the beans to
taste and serve over the cheesy toasts.