In a large bowl, dissolve yeast and sugar in water; set aside. In a blender or food processor, puree tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture. Add enough flour to make a smooth dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down and divide in half; shape into loaves. Place into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 25 minutes longer or until done. Brush with melted butter.