Preheat the oven to gas 6, 220°C, fan 200°C. To make the batter, put the eggs, flour, milk and salt into a food processor and blitz until smooth. Set aside.
Heat 1 tsp of oil in a large pan and cook the sausages for 5 minutes over a medium-high heat until browned all over, but not cooked through. Transfer to a plate and let cool. Wipe out the cooled pan with kitchen paper.
On a board, use the back of a knife to stretch out the bacon rashers and then wrap one around each sausage. Put the sausages into an ovenproof dish, drizzle over 2 tsp of oil and bake for 5 minutes. Remove the dish from oven and pour the batter around the sausages. Bake for a further 30-40 minutes, until light golden and risen.
Meanwhile, heat the remaining 1 tbsp of oil in the pan and cook the tomatoes until soft. Place in a jug and blitz using a stick blender. Gently fry the onion and garlic until softened and lightly browned. Pour the blitzed tomatoes into the pan with the onion and garlic, stirring well.
Ten minutes before the end of the toad-in-the-hole cooking time, bring a pan of water to the boil, add the beans and cook for 3-4 minutes or until tender. Drain, and tip into the pan with the tomato sauce. Season and let simmer for a few seconds, stirring.
Cut the toad in the hole into wedges and serve with the green beans in tomato sauce.
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