3 ½ cups water1 ½ lbs. tomatoes, cored & cut in thick wedges Salt & freshly ground black pepper ¼ cup olive oil 1 med. onion, minced 2 cloves garlic. minced 1 Tbsp. tomato paste Lg. pinch saffron threads 2 tsp. paprika 2 c. Arborio or other short-grain rice

Preheat oven to 450. Put tomatoes in med. bowl, sprinkle with salt & pepper. Drizzle with 1 Tbsp. olive oil. Toss to coat. Put remaining oil in a 10” or 12” ovenproof skillet over med-high heat. Add onion & garlic, sprinkle with salt & pepper, and cook, stirring occasionally, until vegetables soften, 3-5 mins. Stir in tomato paste, saffron & paprika. Cook for a minute more. Add rice & cook, stirring occasionally, until it is shiny (1-2 mins more). Add water & stir until just combined. Put tomato wedges on top of rice & drizzle with juices that accumulated in bowl. Put pan in oven & roast, undisturbed, for 15 mins. Check to see if rice is dry & just tender. If not, return pan to oven for 5-10 mins. If rice looks too dry but still is not quite done, add a small amount of water. When rice is ready, remove from oven. Let sit for 5-10 mins before serving.

From member Cecilia Chu. adapted from Mark Bittman’s recipe, published in The New York Times, 9/5/07