Instructions: 1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside.

2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm.

3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute.

4. Stir in the rice to coat with the onion mixture and cook 1 minute.

5. Begin to add the warm broth, about 1/2 cup at a time. (Reserve 1/4 cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2 cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition.

6. Stir in the reserved 1/4 cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.)

Serve immediately.

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