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Tomato jam on toast
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Tomato jam, goats cheese and pepper confit on toast recipe

Preparation:

For the tomato jam:

  1. Boil some water and blanch the tomatoes for a few seconds.
  2. Peel, deseed and quarter the tomatoes.
  3. Add the sugar and the lemon juice. Leave to marinate for 30 minutes.
  4. 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:
  5. Wash the pepper and cut into thin slices, julienne style.
  6. 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.
  7. Cut the bread into thin slices, drizzle with Extra Virgin Olive Oil from Spain, add a little pepper and toast it.
  8. Cut the cheese into slices using a narrow knife moistened with water so it doesn't stick to the cheese.

To serve:

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

Tomato jam, goats cheese and pepper

Did you know that you can use Olive Oils from Spain outside the kitchen too? Learn how here!

30 min
Easy
(4 votos, promedio: 4,00 de 5)

Ingredients

For the tomato jam:

  • 1kg ripe tomatoes
  • 500g sugar
  • Juice of half a lemon
Nº de raciones: 4

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