Brusciato rice

Clean and wash the tomatoes, roughly chop them and place them in a saucepan. Cook for 10 minutes on high heat and then mash them. Separately brown the chopped onion with 2 tablespoons of oil; add the resulting tomato puree, season with salt and bring to a boil over high heat stirring occasionally with a wooden spoon. Dice the caciocavallo cheese and fry it in a pot with the rest of the hot oil. When the cheese has browned, add the rice and let it season while constantly stirring it. Cover the rice flush with the boiling sauce and cook it for about 12 minutes, stirring often so that it does not stick to the bottom; pour in the rest of the sauce as you go and if tends to dry out too much thin it with a little boiling water. Just before turning off the flame adjust the salt, add the chopped basil, stir and serve.