In a large pot, combine crushed tomatoes and 5 cups water (10 cups for 4 servings); season with ½ tsp sugar (1 tsp for 4), salt, and pepper. Cover and bring to a boil, then reduce to a low simmer.

Meanwhile, wash and dry produce.

Dice tomato into ½-inch pieces. Halve, peel, and finely dice onion. Roughly chop parsley.

In a small bowl, combine diced tomato, half the vinegar (all for 4 servings), ¼ tsp sugar (½ tsp for 4), and a large drizzle of olive oil; season with salt and pepper.

Set aside, stirring occasionally, until ready to serve.

Heat a drizzle of oil in a large pan over medium heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

Add another drizzle of oil to pan. Add onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with salt and pepper.

Add rice, stock concentrates, and 1 cup tomato stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 20-25 minutes. TIP: You might not need all the stock for the risotto.

Season generously with salt and pepper.

Once risotto is done, remove from heat and stir in cooked sausage, sour cream, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper if desired.

Divide risotto between shallow bowls.

Spoon marinated tomato (draining first) in center of risotto. Sprinkle with remaining Parmesan and garnish with remaining parsley. Serve.