Add the tomatoes, pour in the
buttermilk and mix quickly with the
blade of a knife to make a wet dough.
Tip onto a floured work surface, then cut
evenly into 6 and, with floured hands,
shape to make rounds. Handle the dough
as little as possible – not just because it
is sticky, but to make sure the texture
stays light. Arrange, spaced apart, on the
baking tray and mark a cross in the tops
with a floured knife.
Bake for 20-25 mins until the bases
of the baps are pale golden and sound
hollow when tapped. Cover with a tea
towel and leave to cool. To freeze, pack
the cooled baps into a rigid container.
Thaw at room temperature for 3 hrs.