Tomato jam on toast

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Tomato jam, goats cheese and pepper confit on toast recipe

Boil some water and blanch the tomatoes for a few seconds.
Peel, deseed and quarter the tomatoes.
Add the sugar and the lemon juice. Leave to marinate for 30 minutes.
Cook all the ingredients over a low heat for about 1 hour, stirring often with a wooden spoon. Remove from the heat and leave to one side. For the toast:
Wash the pepper and cut into thin slices, julienne style.
Add a pinch of salt and sauté over a medium heat with a drop of Extra Virgin Olive Oil from Spain. Set to one side.
Cut the bread into thin slices, drizzle with Extra Virgin Olive Oil from Spain, add a little pepper and toast it.
Cut the cheese into slices using a narrow knife moistened with water so it doesn't stick to the cheese.

To serve:

For the toasts, spread some tomato jam onto the bread, place a slice of cheese on top and cover with a slice of pepper.
Warm in the oven before serving.

Tomato jam, goats cheese and pepper