Step 1

Roast the tomato in the oven at 400F for 10-15 minutes

Step 2

Add a dollop of oil to a saucepan on medium-high heat

Step 3

Add the rice and stir frequently until opaque and golden brown

Step 4

Add the roasted tomato to a blender along with the 1/2 onion and garlic clove

Step 5

Pulse blend. Add a couple tablespoons of stock if it won't blend at first

Step 6

Add the tomato puree to the rice and saute for a few minutes

Step 7

Add the stock and 1/2 teaspoon salt

Step 8

Stir well

Step 9

Bring to a light boil, then simmer on medium-low heat until most of the liquid is absorbed

Step 10

Turn off heat, cover, and let sit in its own steam for 5-10 minutes

Step 11

Salt to taste