Jachnun with homemade tomato paste – Pareve version

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Dough base

1. 8
   Mix the flour, sugar and salt in a large bowl.

   Bowl
2. 9
   Add the lukewarm water and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 10
   Cover and let the dough rest 1 hour.

   Kitchen towel

   💡A dough without yeast doesn't rise: resting lets the gluten relax, so the dough can then be stretched very thin without tearing.

To assemble

1. 11
   Divide the dough into 6 balls and roll each ball into a circle very thin on a work surface greased, until the dough is almost see-through.

   Rolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 12
   Spread the margarine over each sheet.
3. 13
   Fold each sheet in thirds lengthwise and roll into a tight log.
4. 14
   Arrange the rolls in a greased heavy pot.

   Pot
5. 15
   Nestle the eggs in their shells among the rolls.

   💡Eggs baked overnight alongside the jachnun get a brown shell and a soft, creamy white.
6. 16
   Close the pot with the lid and bake in the oven at 100°C (210°F) overnight (8–10 hours).

   OvenPot

   💡The low heat and closed pot bake the jachnun slowly in its own steam: it browns and caramelizes outside and stays soft in layers.
7. 17
   Serve hot with the eggs, grated tomato and schug.