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Chilli braised tomatoes and beans

Main Midweek
Serves 2
Prep 5 min
Cook 30 min

A simple and speedy supper for two. Stir in your pasta of choice and serve with a green salad for a more substantial meal or serve simply with plenty of crusty bread to mop up the garlicky, oily juices!


250g cherry tomatoes
1 tin cannellini beans, drained and rinsed (240g)
4-5 thyme sprigs, leaves picked
3 garlic cloves, thinly sliced
50g pitted black olives
1 tsp Ottolenghi aleppo and other chillis blend
½ tsp Ottolenghi sweet and smokey spice blend
1 tbsp sherry vinegar
120ml olive oil
10g basil leaves, roughly torn, for serving
flaked sea salt and freshly cracked black pepper


  1. Preheat the oven to 180c fan.
  2. Place half the tomatoes in a medium shallow ovenproof dish, approximately 26cm in diameter. Cut the remaining tomatoes in half and add to the dish, along with the rest of the ingredients. Add ¾ teaspoons of flaked sea salt and a good grind of black pepper. Mix to combine and place in the oven for 30 minutes. Stir in the basil and serve.