Tomato Pilaf

• 1 1/2 lb. Florida tomatoes
• 2 Tbsp. vegetable oil
• 1/2 tsp. garlic cloves, crushed
• 1 1/2 tsp. oregano leaves, crushed
• 1 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 1 1/2 c. beef broth
• 1 c. uncooked long grain rice
• 1/4 tsp. sugar

1. Use tomatoes held at room temperature until fully ripe.
2. Core and chop tomatoes (about 4 cups); set aside.
3. In a large saucepan, beat oil until hot.
4. Add garlic; cook until golden, about 1 minute.
5. Add reserved tomatoes, oregano, salt and pepper.
6. Cook, uncovered, until tomatoes are slightly softened, about 4 minutes. Add broth; bring to a boil.
7. Stir in rice and sugar.
8. Simmer, covered, until rice is tender, 15 to 18 minutes, stirring occasionally.
9. Reheat with additional beef broth, if needed.

florida tomatoes, vegetable oil, garlic, oregano, salt, fresh ground black pepper, beef broth, long grain rice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951150 (may not work)