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Pompomodori (Venetian Tomato Rolls)

This little gem came from my very old Sunset Italian Cookbook. The tomato filling of these crusty yeast rolls rises and spills over a bit, giving them the appearance of small, savory volcanoes. Very unusual and absolutely delicious!!!


1 package active dry yeast
1-1/3 cups warm water (about 110º F.)
1 Tbsp. sugar
2 Tbsp. olive oil
1 tsp. salt
3-1/2 to 4 cups unbleached all-purpose flour
tomato filling (recipe follows)
1/4 cup grated Parmesan cheese


In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes to soften. Stir in sugar, olive oil and salt. Add 2-1/2 cups of the flour; mix to blend. With a heavy-duty mixer or a wooden spoon, beat until dough is elastic (about 5 minutes). Stir in about 1 cup more flour to make a stiff dough.
Turn out onto a board or pastry cloth floured with some of the remaining 1/2 cup unbleached flour; knead until dough is smooth and springy and develops small bubbles just under surface (20 to 25 minutes). Place in a greased bowl; turn dough to grease top. Cover and let rise in a warm place until doubled (1 to 1-1/4 hours).
Punch dough down, turn out onto a floured surface, and divide into 12 equal pieces. Roll each between your hands to form a ball. Place balls 2 to 3 inches apart on greased baking sheets. With floured fingers, make a deep indentation in center of each and fill it with a generous tablespoon of the filling; sprinkle with about 1 teaspoon cheese. Cover lightly and let rise until nearly doubled (20 to 25 minutes).
Bake in a 375º F. oven for 25 to 30 minutes until rolls are well browned and sound hollow when tapped. Serve warm, or let cool on wire racks.

Yield: 12 rolls

Tomato filling:

1 small onion, finely chopped
1 Tbsp. olive oil
1 medium-size tomato, peeled and chopped
1 clove garlic, minced or pressed
1 8-oz. can tomato sauce
1 tsp. dried basil
1/4 tsp. salt
dash of ground black pepper


In a medium-size frying pan over medium heat, cook the onion in the olive oil until soft. Mix in tomato, garlic, tomato sauce, basil, salt and pepper. Bring to a boil and cook over medium heat, stirring often, until mixture is reduced to about 1 cup.


from Sunset Italian Cook Book