Tomato marmalade, goat cheese, and almondpintxo from Vizcaya, Basque country

Peel the tomatoes, remove the seeds, and cut into pieces.

Peel the tomatoes, remove the seeds, and cut into pieces.

Cook, stirring constantly, over low-medium heat.

When the sauce has reduced, remove it from the heat, place it in a jar and set it aside to cool.

Cut a slice of bread, spread the tomato marmalade, put the goat cheese cut into crumbles on top, then almonds, and last, oregano.