Preheat oven to 350F.
Simmer tomatoes, fennel seed, salt and pepper about 5 minutes and cool. Combine salt, sugar and yeast in a large mixing bowl and add water. Let stand for 5 minutes. Add flour and oil and mix with a large spoon until all flour is moistened. Beat 20 more strokes, cover and put in warm place (atop range) for 15 minutes.
Roll out dough on a floured surface in an oblong shape about 1/4 inch thick. Spread tomato over dough, then distribute other ingredients on top and roll up into a roll. Brush with egg and sprinkle with sesame seeds. Bake in a jelly roll pan until golden brown, 10-15 minutes. Cool five minutes, slice and serve.