Stewed Tomatoes with Rice

• 3 pounds ripe tomatoes, peeled
• 1 cup chopped onion
• 5 tablespoons butter
• salt and pepper to taste
• pinch sugar
• 1/2 cup long grain converted rice, cooked for 10 minutes then drained
• minced fresh parsley

Cut tomatoes into chunks, reserving juices. In a skillet over low heat, sauté onion in butter until soft and yellow. Add tomatoes and juices and stir. Season with salt, pepper, and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato juice. Taste and adjust seasoning and garnish with chopped parsley to serve.
This recipe is from an old (1950s) newspaper clipping.