Cover the pan and let the rice simmer over low heat for about 20 minutes. When it's done, add a few pats of butter to it and a little grated cheese. Serve it with the chilled fresh tomato sauce.
For dinner, we added delicious grilled chicken thighs and drumsticks, sprinkled with seasoned salt and thyme.
A green vegetable like fresh peas or zucchini would be very nice, too. And as for the wine? Nothing too "grassy," acidic, or crisp, I would think, since the tomatoes are so very acidic themselves and grilled chicken has some smoky zip, too. Perhaps a chardonnay would be nice, or a riesling, or even ... do we dare say ... a white zinfandel?