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1) In a large frying pan over medium heat melt the 2 tablespoons of the butter substitute. Add in the onion and saute until the onion is transparent(about 3-4 minutes). Add the tomatoes and mix well. Cook until the tomatoes have broken down and the mixture is slightly thickened (approximately 20 minutes).

3) Stir in the remaining butter substitute and the Parmesan cheese. Season with the salt and pepper to taste.

4) Remove from the heat and let the dish rest for 1 minute. Garnish with the extra basil and serve.

To grow your own tomato and basil for this recipe visit: http://www.davids-garden-seeds-and-products.com/

1) In a large frying pan over medium heat melt the 2 tablespoons of the butter substitute.  Add in the onion and saute until the onion is transparent(about 3-4 minutes).  Add the tomatoes and mix well. Cook until the tomatoes have broken down and the mixture is slightly thickened (approximately 20 minutes).

2) Melt 2 more tablespoons of the butter substitute in another large pan over medium heat.  Add the rice and saute for 2 minutes.  Pour in the wine and cook until the wine evaporates.  Stir in the tomato sauce and basil.  Start adding the stock 1/2 cup at a time, cooking, and stirring until each addition of stock has been absorbed and the rice is tender.  This should take about 15-18 minutes.

3) Stir in the remaining butter substitute and the Parmesan cheese.  Season with the salt and pepper to taste.

4) Remove from the heat and let the dish rest for 1 minute. Garnish with the extra basil and serve.

To grow your own tomato and basil for this recipe visit: http://www.davids-garden-seeds-and-products.com/

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