Dissolve yeast in warm water with 1 teaspoon of sugar.

Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture

Stir in as much flour as you can with a spoon. Turn out onto floured surface and knead for 3-5 minutes, using enough remaining flour to form a moderately soft dough.

Place dough in a lightly greased bowl, turning once to grease surface. Cover and chill for 2 to 24 hours.

Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape dough into golf-ball-size rolls. Cover and let rise til doubled (about 45 minutes)

Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in a 400 degree oven for 12 to 15 minutes or until done.

Makes about 24 rolls

for the fresh tomatoes. Drain canned tomatoes, reserving liquid. Chop tomatoes then add enough enough reserved liquid to equal 1 1/2 cups.