Raw tomato rice

For 4 people:
600 gr rice
500 grams of tomato sauce
3 sprigs of Basil
1 sprig of parsley
1 stick of celery
4 tablespoons olive oil e.v.
1 lt water and .5
1 tablespoon coarse salt
2 pinches fine salt

Put a saucepan with water and a spoonful of salt.
As soon as the water reaches boiling, add the rice and cook for 15 minutes, uncovered, stirring occasionally.
While rice cooks wash the tomatoes, parsley, Basil and celery.
Chop finely on a cutting board with the Crescent or in garbage disposals.
Pick up the sauce into a bowl, add the oil and two pinches of salt, then mescoltre.
When the rice is cooked, remove from heat, drain and place in a bowl, add a generous handful of nutritional yeast and uncooked sauce.
Stir well and serve.