Put the tomatoes in a pot with hot water for a couple of minutes. Then peel and seed them.

Weigh 500 gms – 1.1 lb. of cleaned tomatoes and cut them into small cubes.

Add the brown sugar and granulated sugar, mix and let the mixture macerate for at least 30 minutes (or overnight).

Then add the lemon juice and cook, stirring, on a medium fire for 10 minutes. Then increase the flame and boil for 5 minutes. Then decrease the flame to low and cook for about 20 minutes or until the tomato jam thickens (or it reaches 105°C - 220°F). Do not make it too dry or it will become hard once it cools down. Add the Orange Blossom water and mix well.

Put the jam into sterilised jars.

Season the flour with salt and pepper to taste.

Coat the Manchego triangles with the seasoned flour, dip in the beaten egg and coat well with the breadcrumbs.

Keep in the fridge until you are ready to serve.

Deep fry them in hot vegetable oil at a temperature of 180-190°C – 355-375°F for 1 or 2 minutes, then drain and keep then on a plate covered with kitchen paper to absorb the excess oil.

Serve hot with the tomato jam on the side.