Bring a taste of Italy into your kitchen with these soft, flavorful tomato rolls. Infused with zesty tomato vinegar, rich Pomodoro della Mamma sun-dried tomatoes, and fragrant fresh oregano, these rolls are packed with authentic Mediterranean flavor. Serve them warm as a savory snack, appetizer, or a side for lunch—every bite feels like summer on the coast.
5-8 Servings
3 hours
Tomato Rolls with Tomato Vinegar
Ingredients
2 cups
Tomato Passata (or smooth tomato purée)
3 tablespoons
Oil From Pomodoro Della Mamma
2 tablespoons
Tomato Pulp Vinegar
10 sprigs
Fresh Oregano, finely chopped
¼ cup
Chopped Olives (optional)
Olive oil for greasing
Salt, to taste
Preparation
- In a large bowl, combine the focaccia flour mix and the included yeast. Add the tomato passata and 3 tablespoons of oil from the sun-dried tomatoes. Knead until a soft, elastic dough forms. Cover the bowl with a damp towel and let the dough rise in a warm place for at least 1.5 hours, or until doubled in size.
- Once risen, mix in the tomato vinegar, chopped sun-dried tomatoes, oregano, and olives (if using). Form the dough into balls about the size of a ping pong ball and place each one into a greased muffin tin. Cover and let rest again for 30 minutes.
- Preheat the oven to 400°F (200°C) and bake for 18–20 minutes, or until golden brown and cooked through. Serve warm, optionally with a drizzle of olive oil or a sprinkle of flaky sea salt.
