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STEAM AND FROTH YOUR WAY TO PERFECT MILK
These are always delightful to use, and are simple to make. Store in the fridge in a jar of olive oil with some extra sprigs of thyme, and keep handy for a salad or to serve with a grill. Bring to room temperature before serving.
extra virgin olive oil
450g (1lb) small or cherry tomatoes
2 garlic cloves, sliced finely into slivers
1 tsp caster sugar
1 tbsp fresh oregano or thyme, stalks removed
salt and pepper
Preheat the oven to 175ºC, set to Bake, rack position B.
Line the oven tray with foil, then drizzle with oil and sprinkle with salt and pepper.
Cut the tomatoes in half and winkle out and discard the seeds and juice, using the point of a small knife.
Put in the oven tray and drizzle more oil over the top. Sprinkle with the garlic slivers, sugar and herbs – if using oregano, tear
large leaves into smallish pieces. Season with salt and pepper and cover loosely with foil.
Roast slowly for 3 - 4 hours, until the tomatoes have given up some of their juices. Remove the foil towards the end of the cooking time and, if you like, raise the heat to lightly char the tomatoes.