I’ve always been one of those people that has trouble keeping things simple. For special occasion meals I tend to go overboard, choosing recipes that have 25 hard-to-find ingredients and take several days to prepare. The dishes almost always come out great, but sometimes they feel contrived and I’m left too pooped to enjoy the fruits of my labor. But occasionally, I will run across a recipe like this Tomato Paella and I am reminded that sometimes the best dishes are the ones that take little time and allow a few good ingredients to shine through.

I’ve had this recipe stored away for months, waiting for the moment that I had a few extra homegrown tomatoes to use up. When that day finally came last week, I pulled it out and realized I didn’t have any saffron. I had been meaning to order some from here, but there was no way my tomatoes would last that long. So I skipped it, subbing some tumeric instead, and I didn’t miss it.

The only other change I made to the recipe was that I cut the rice in half, thinking that two cups of rice would be too much for just the two of us. In retrospect, I could have eaten the entire full recipe by myself, but it would have taken weeks for my waistline to forgive me.

Tomato Paella
Adapted from Mark Bittman. This recipe depends on good quality tomatoes, so use the best-tasting tomatoes you can find. I would not try making it with those pink, mealy off-season atrocities from the grocery store.

1 3/4 cups water

1 1/2 pounds good-tasting tomatoes, cored and sliced into thick wedges

kosher salt

fresh ground pepper

1/8 cup extra virgin olive oil

1/2 of a medium onion, diced

1 large clove of garlic, minced

1 tablespoon tomato paste

1 teaspoon sweet smoked spanish paprika

1/2 teaspoon ground tumeric

1 cup short-grain rice, such as arborio

chopped parsley for garnish

1. Preheat oven to 450 degrees.

2. Toss tomato wedges with a pinch of salt and a generous grinding of pepper. Drizzle with olive oil and set aside.

3. Warm 1/8 cup of olive oil in a medium-sized oven-proof skillet. Add the onion and cook until translucent. Add the garlic, paprika, tumeric and 1 teaspoon of kosher salt and cook two minutes more. Add the tomato paste and cook a minute more.

4. Add the rice to the skillet and cook, stirring until shiny and slightly toasted, a minute or two. Add the water and bring to a simmer as you arrange the tomato slices on top of the rice and drizzle the tomato juices over the pan.

5. Put the skillet into the preheated oven and bake 15 minutes. The tomato skins should be wrinkled and the rice should be browned and crispy around the edges. If you like crispy rice on the bottom, put the skillet over high heat for a few minutes to allow a crust to form. Garnish with the parsley and serve.