Heat the oven to 200 C. Tomatoes are placed in a baking dish, sprinkle with olive oil and shake to greasy from all sides. Baked for approximately 30 minutes and allowed to cool, and then peeled. So peeled tomatoes put in a pan and heat until they begin to simmer. In another large pot melts the butter and mix with a little olive oil. Put chopped bacon, garlic and onion and fry for 10 minutes. Add rice and fry for 2-3 minutes. Add tomatoes and wine and let simmer for 5 minutes. Broth is added gradually over a slow fire. Rice must fully assume each dose broth before adding the next. The rice should be cooked, not mushy. Seasoned with salt and pepper, optional can be added and a little butter. When removed from the fire while it is warm sprinkle with basil and Parmesan cheese.