Heat the olive oil in a saucepan and sauté the onion and garlic for 5–6 minutes.
Meanwhile, place the tomatoes in a large bowl and pour over boiling water. Leave to stand for 30 seconds, then drain and refresh under cold water. Peel off the skins, then deseed and chop the tomatoes.
Place the tomato sauce and stock in a small saucepan and bring to a simmer.
Stir the rice into the onions and continue to stir, for 1–2 minutes until the edges of the grains look translucent.
Add a ladle of the tomato sauce and stock and stir continuously, until it has all been absorbed.
Repeat with the remaining hot stock, adding a ladle at a time, until the rice is ‘al dente’.
Stir in the chopped tomatoes, sliced sun-dried tomatoes and basil and season to taste.