Tomatich Marhiya Mchemmcha, Algerian Homemade Tomato Jam, Concentré de Tomates

Homemade tomato jam was a staple in my Aunt Farida's kitchen. She used it as a base for soups, stews, and dips or to thicken sauces.

Homemade tomato jam is unlike any commercially produced tomato paste. The flavor is of intensely concentrated fresh tomatoes with a natural sweetness like tree ripened fruits.

It takes a long time to make, but it is not labor intensive if you have a food mill, of course my Aunt Farida did not.

The photos below approximate her method.

I used a little over 4 pounds of vine ripened tomatoes. I purchased them at a Middle Eastern market for less than $1.00 per pound. At the the national chains they go for $3.00 per pound. 

(A note to the Algerians, North Africans and French who read this blog, I have not found a North African owned market in Los Angeles. We have a few restaurants here though. A pound is about 500 grams).

Place the tomatoes in a big pot and add 2 cups of water and let boil for about 2 1/2 hours, stirring occasionally. When the tomatoes start to soften mash them with a big spoon.

Put the tomatoes in a colander over a bowl. Press the tomatoes with a large spoon through the holes.

Discard the skin and seeds.

The bowl will be full of more juice than paste. Reduce the tomato juice and paste over low heat until it is the consistency shown in the spoon, it took about 30-45 minutes. You really have to watch the sauce more carefully during the last 20 minutes or so, stir often. 4 pounds of fresh tomatoes yields about 1 1/2 cups of tomato jam. I usually make it in 10 pound batches at home. I portion them out into plastic bags and pop them in the freezer.

I highly recommend that restaurants make their own tomato paste, the flavor is additively good, your customers will notice right away and come back for more. A food mill makes the task very easy.

In the winter I make this by slow roasting the tomatoes in an oven. Other versions of tomato jam include sugar.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[Hacene]

Hey Brother
Im an Algerian from Australia. I am promoting and selling the Algerian Handicrafts in Australia and the world (see details www.BerberoSaharan.com) and I would really love to sell Algerian cookbooks, which I cannot find even on the Internet. Algerians don't like sharing their food with the world, haha.
Can you please help me find Algerian cookbooks to sell.

Regards
Hacene
Algerian Berber Handicrafts online
http://www.BerberoSaharan.com

[redouane]

Salam alikom! I recently moved to North Hollywood, CA. I am looking for markets or restaurants in the area (or in Los Angeles) from Algeria. Can you tell me of a few? Thank you.

[Cheryl]

This sounds much like the way I juice my tomatoes with a cone-shaped sieve in the summer months. If I need to add sugar how much do you recommend per pound of tomatoes? By the way, the last time I was in Algeria I was introduced to a wonderful appetizer can you tell me what it is called and/or how to make them. They seemed to be small seasoned meatballs inside balls of fried mashed potatoes or breading of some sort. Thank you so much!

[Farid Zadi]

Hi Lars,

No I have not tried Payless produce. I'll try to get down there soon. But I'm on the other side of town.

I have not been able to find an Algerian restaurant in Los Angeles, either. I should just open one, heh? :-)

[Lars]

Have you tried the Payless Produce Market on Venice Blvd in Palms? It appears to be owned by Moroccans and is Halal. I'm still trying to find an Algerian restaurant here.

http://www.zabihah.com/_details.php?rest_id=5097