hi Jeff - I looked through several books and a pile of clippings I have of ABM recipes - and only found this one with FRESH tomato in it. I have NEVER made it - so can't account for it. It is from Melissa Clark's THE BREAD MACHINE COOKBOOK - It is for 1-1/2 lb loaf - and she usually just gives list of ingredients - having said in front of her book that you add them,e tc. according to manual for the brand machine you have. She also says to check the dough etc. ... after a bit to see if you need more liquid or more flour, etc.

1-1/3 cups water
3 tablespoons oil
1/2 cup ripe tomato chopped
1/2 cup pitted Alfonse, or other wine cured olives
1/3 cup proscuitto, shredded
1 tablespoon sugar
2/3 teaspoon sage
1/2 cup rye flour
1-2/3 cups whole wheat flour
2 cups bread flour
2-1/2 teaspoons yeast

Author's comment: This meal-in-a-loaf is absolutely terrific with a salad and a bottle of red wine for a perfect summer lunch or light dinner. It has a pale rose cast to the crumb - a result of the purple olives and red tomatoes.

However, I'm a little leery - she does not say wherether the tomatoes should be seeded, drained or peeled. If not drained that could make quite a bit of difference in the texture. I would seed them - or quick seed them (I often miss a few) - and re peeling - it would depend on the tomatoes - I seldom peel fresh Roma type - but often peel tomatoes that have a tougher skin.

If you ever make this - please let us know if it turns out and if its tasty, etc. I have made several other recipes from her book and the majority we liked.

Good baking to you.