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Grate the tomatoes into a bowl and discard the skins.
Add half a teaspoon of salt, mix, then tip into a sieve and set over the empty bowl to catch the juice – don’t discard the juice.
Put the sourdough and pitted olives in a food processor and pulse to fine breadcrumbs.
Put two tablespoons of extra-virgin olive oil in a pan on a medium heat and, when hot, add the bread and olive crumbs and cook, stirring often, for about 10 minutes, until dry and crumbly.
Put three tablespoons of olive oil in a large frying pan on a medium heat and, when hot, add the crushed garlic and the chilli flakes, and cook, stirring, for two minutes, until fragrant and light brown.
Tip in the drained beans, the tomato pulp from the sieve and a half-teaspoon of salt, turn up the heat to high and cook, stirring every now and then, for 10 minutes.
Tip in the reserved tomato juice from the bowl and half the dill, and stir to combine.
Tip everything out on to a lipped platter, scatter the breadcrumb mix on top and finish with the remaining dill.
Drizzle liberally with more extra-virgin olive oil and serve with toasted sourdough to ladle the beans on top of.