The recipe calls for 28 ounces of canned tomatoes, which works well, but at this time of year I use garden tomatoes. I blanch them in boiling water, then put in cold water to get the skins off, chop them up and then follow the recipe. 2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery Saute the above ingredients Add 28 ounces tomatoes 1 1/2 cups chicken stock. ( I make my own but store bought works) 1/2 teaspoon basil 1/2 teaspoon marjoram 2 teaspoon sugar salt pepper to taste Simmer for an hour Add 1/3 cup rice and simmer another 20 minutes. serve with freshly grated parmesan. recipe freezes well.