Ingredients:
5 Tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 fresh parsley sprigs
3 fresh celery sprigs
800 g (1.75 lb) fresh ripe tomatoes, peeled and chopped
1 l (1 qt) water
1 tsp sugar
100 g (3.5 oz) rice
1 tsp flour
salt, pepper
100 g (3.5 oz) grated parmesan cheese

Preparation:

1. Sauté onions, garlic, parsley sprigs and celery sprigs in oil, stirring occasionally until onion is tender.
2. Stir in tomatoes and continue to cook over medium heat, adding water occasionally, about 30 minutes. Season with sugar, salt and pepper. When tomatoes are cooked, remove parsley sprigs and celery sprigs. Puree soup and then strain the mixture through a sieve.
3. Fry flour in 2 Tbsp oil. Add strained soup. When it starts to boil, add rice and cook until rice is tender.
4. Remove from heat, sprinkle with grated parmesan cheese and serve.

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Preparation:

1. Stew sliced green tomatoes (not peeled) in a small quantity of water.
2. For one pie, add one table-spoon butter, two of sugar, and flavor with nutmeg.
3. Bake with two crusts.

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