Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.

Tomato Juice Buns

1/2 cup warm water
1 teaspoon sugar
2 packages dry yeast
1 1/2 cup warm tomato juice
1/4 cup canola oil
1/4 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon celery salt
4 cups flour


Mix water, sugar, and yeast.
Let stand in a warm place until bubbling nicely.
In a large bowl, mix tomato juice, sugar, 2 cups of flour, mix well, add yeast, oil and salts.
Add 3 cups of flour, spread 1 cup flour on pastry board.
Turn out dough and knead thoroughly.
Use a little more flour if necessary to make a smooth setting dough.
Place in greased bowl, cover and let rise until double in bulk.
Knead lightly.
Shape into rolls or roll 1/2 inch thick and cut 5 inch circles.
 Place on greased cookie sheet.
 Let rise again.
 Bake at 350F for 25 minutes.
 Dough browns very quickly so it must be watched.
 Brush tops with butter.