adapted by There's Always Thyme to Cook
source: NY Times, recipe by Mark Bittman
3 cups stock
1/2 cup -1 cup white wine
4 ripe tomatoes, cored and cut into thick wedges
salt and freshly ground black pepper
2-3 tablespoons extra virgin olive oil
1 medium onion, minced or whizzed in a food processor
1 tablespoon minced garlic
1 tablespoon tomato paste
big pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or any other paprika you like
2 cups short-grain rice like Spanish Calasparra, Bomba rice or Arborio rice
chopped parsley for garnish
Preheat oven to 450 degrees. Warm the stock in a saucepan.
Put oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 4 to 6 minutes. Stir in tomato paste, saffron and paprika and cook for another minute more. Add rice and cook, stirring occasionally, until it is shiny, about another two minutes. Add the wine and stir, let it cook down for another minute or two, then stir in the stock.
Arrange the tomato wedges on top of the rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5-10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock and roast for another few minutes. When rice is ready, you can turn the broiler on for a few minutes to give the tomatoes some color and crisp the rice on top.
Carefully remove pan from oven, it will be extremely hot. Sprinkle with parsley. Serve.