Instructions: Use fully ripe tomatoes. Core and chop tomatoes; set aside. In a large saucepan heat oil until hot. Add garlic; cook until golden, about 1 minute.

Add tomatoes, oregano, salt, and black pepper; cook, uncovered, until tomatoes are slightly softened, about 4 minutes. Add broth; bring to a boil. Stir in rice and sugar; simmer, covered, until rice is tender, 15-18 minutes, stirring occasionally. Reheat with additional beef broth if needed.

Serves 4.

TOMATO COMMITTEE

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