3-1/2 cups water
2 cloves garlic. minced
1-1/2  lbs. ripe tomatoes, cored and cut into thick wedges
1 Tbsp. tomato paste
Large pinch saffron threads
Salt and freshly ground black pepper
2 tsp. paprika
1/4 cup olive oil
2 cups Arborio, Spanish or other short-grain rice
1 medium onion, minced
Preheat oven to 450 degrees. Put tomatoes in a med. bowl, sprinkle with salt & pepper, & drizzle with one Tbsp. olive oil. Toss to coat. Put remaining oil in a 10- or 12-inch ovenproof skillet over med-high heat. Add onion & garlic, sprinkle with salt & pepper, & cook, stirring occasionally, until vegetables soften, 3 to 5 mins. Stir in tomato paste, saffron & paprika; cook for a minute more. Add rice & cook, stirring occasionally, until it is shiny, another minute or two. Add water. Stir until just combined. Put tomato wedges on top of rice & drizzle with juices that accumulated in bowl. Put pan in oven and roast, undisturbed, for 15 mins. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 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 and let sit for 5 to 10 mins before serving.
From members Jennifer Roberts AND Cecilia Chu, Sept. 2007
Adapted from Mark Bittman’s recipe, published in The New York Times, 9/5/07