# Chilli braised tomatoes and beans

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!

- Servings: 2 servings
- Total time: 35 min
- Cuisine: Mediterranean
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- medium shallow ovenproof dish

## Source

- Original video: https://ottolenghi.co.uk/pages/recipes/chilli-braised-tomatoes-beans
- Recipe page: https://www.cliprecipe.com/recipe/58588e41-0b48-438d-b9a6-39bd76156422
- Extracted: 2025-10-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt