Grilled goat roll with tomato jam

Preparation

1. First we have to peel the tomatoes. To do this, we put water to boil in a saucepan, wash the tomatoes and make a cross with a knife in the ass. When the water starts to boil, remove from the heat, add the tomatoes and leave them inside for 2-3 minutes. We pass them through cold water, drain and we can peel them easily.

2. Put the peeled and quartered tomatoes into the glass, along with the sugar and cloves. We program 20 minutes, temperature 100º and speed 2. Instead of the cup, we put the basket upside down so that it does not splash and the water evaporates.

3. We reprogram other 10 minutes, at varoma temperature and speed 2.

4. If it is too runny (it depends on the tomatoes) we go back to programming another 2 or 3 minutes, always keeping in mind that when it cools it becomes thicker.

5. We put in a jar, remove the nails and let cool.

6. In a non-stick pan or griddle we put a tablespoon of olive oil and spread very well (I use a brush or you can also do it directly with your fingers). We put to heat and we place the cheese slices. We put the fire on high and after a minute and a half we turn it over (it has to be golden on both sides). We have it another minute and we take out a source. We serve a large spoonful of jam on top and ready to eat !!