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1
Marmalade (you will have extra)
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2
Trim the stem end off the tomatoes. With a vegetable peeler, slice the skin off the tomatoes in strips and discard. Cut the tomatoes in half lengthwise and push out the seeds with your thumb (I do this over the sink). Cut the tomato halves in half again lengthwise, and then cut each quarter into 3 or 4 pieces. Toss the tomato pieces into a large heavy-bottomed nonreactive saucepan.
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3
Put the sugar, lemon zest and juice, vinegar, salt, cloves, bay leaves, and chile peppers into the pot with the tomatoes. Set the pot over medium heat and bring to a simmer. Cook at a fairly lively simmer for about 2 hours or until the marmalade is glossy and thick enough to spread. Be sure to stir often to prevent burning. When the marmalade is ready, remove the bay leaves and the cloves.
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4
Balsamic Reduction Sauce (you will have extra)
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5
Pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the heat to a boil without reducing the heat on the stove.
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6
At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). However impatient you may be, don't try to increase the heat, unless you want to be left with a stiff, hardened mess!
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7
Allow to cool
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8
Assembly of cake
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9
Toast panko in 1 TBS of olive oil. Cool to room temperature and set aside.
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10
Drizzle Pesto sauce on serving plate. Pour 2 TBS balsamic reduction sauce on goat cheese. Layer approximately 1/2 cup tomato marmalade on goat cheese. Roll log in panko.
