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Ingredients

0 of 9 gathered

• 2 to 3 tablespoons olive oil
• Coarse or Kosher salt
• 6 medium-to-large (mine were 3 inches across, averaged 8 1/4 ounces in weight) tomatoes
• Red pepper flakes, to taste
• 1/4 medium or 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 9 tablespoons arborio or another short-grained starchy rice
• Few tablespoons chopped parsley, oregano or slivered basil (or mix thereof)
• Handful breadcrumbs, if using (unless using gluten-free breadcrumbs, this will of course negate the dish’s gluten-free status)