Place a heavy bottom deep pan or pot into medium-high heat.
Pour 2 tablespoon of olive oil into the pan and when is heated, add the onion, garlic, and pepper and sauté for 5 minutes until soft.
When the veggies soften, add the rice and sauté for 2 to 3 minutes, stirring, until is starting to be translucent.
Add the tomato paste and pour the wine and ouzo. Stir and wait until they evaporate.
Add the grated tomatoes and spices. When the rice has absorbed most of the tomato juice add one cup of warm water/vegetable stock at a time. In the last amount of water/stock, we add the rest.
Add the sun-dried tomatoes and half of the cherry tomatoes, sliced in the middle. Reduce the heat to medium-low and let the risotto simmer until it becomes creamy but still al dente.
Remove the pan from the heat and stir the herbs of choice. Give it a taste and season according to preference.
Mix the rest of the olive oil. Put a lid on the pan and let it sit for about five minutes.
Serve while still hot with the rest of the cherry tomatoes some crumbled feta cheese, grated parmesan, extra sun-dried tomatoes, or fresh herbs on top.