Set oven to 420F. Place the raw tomatoes in a cast iron skillet (or baking sheet) and roast for 30 minutes. Once finished, remove them from the skillet and set the tomatoes aside.
Using the same skillet, set it on low-medium heat, then add olive oil, garlic and shallot. Sauté for about 2 to 3 minutes, careful not to burn the garlic.
Add the seasonings (minus the sea salt & pepper) to the skillet and “bloom” the seasonings for 1 to 2 minutes.
Increase the heat to medium-high heat and add the tomatoes. Gently mash them with a spatula to create a sauce and cook for about 2 to 3 minutes until you have a fragrant smelling tomato sauce/paste.
Add the uncooked rice to the skillet and cook for 2 to 3 minutes.
Pour in the veggie stock and add a few pinches of sea salt & pepper.
Reduce the heat to low so there is a slight simmer, then cover and cook for at least 25 minutes unbothered. If you suspect the rice is drying out, simply add about 1/4-1/3 cup veggie stock to the skillet to prevent it from burning.
After 25 minutes, gently stir it up, then add in your choice of protein, if desired.
Add garnish. Serve immediately.