FOR THE TOMATO SAUCE – 2 cup large tomato peeled, seeded and chopped (about 4 large tomatoes) – ½ teaspoon sugar white, granulated – 1 tablespoons olive oil – ½ teaspoon oregano (dry, ground), crushed – 1 garlic cloves crushed – ½ teaspoon salt or to taste
FOR THE RICE BALLS – 2 cup leftover cooked white rice – 2 tablespoons all-purpose flour – 1 cup milk whole or skim – 1 cup grated Parmesan cheese divided – 8 pitted green olives