Originally published in the New York Times, it was a perfect dish to take care of too many tomatoes, and an overabundance of arborio packages in the cupboard. My changes are incorporated below.

Ingredients

Extra-virgin olive oil
1 large onion, diced (about 1½ cups)
Salt and pepper
1½ cups arborio rice
Pinch of red-pepper flakes
2 garlic cloves (I left them whole)
½ cup apple juice
Large splash of rice wine vinegar
2 cups diced ripe red tomatoes (about 5-6 medium)
3 cups boiling chicken broth
½ cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Snipped basil, for garnish

Preparation

• Pour 3 tablespoons olive oil in a saucepan over medium-high heat, then add the chopped onion, generously seasoning with salt. Add a few grinds of pepper, and cook until softened, about 5 minutes.
• Add the rice and cook, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
• Pour in 2 cups boiling broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
• When the liquid is absorbed, add remaining 1 cup broth and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
• Serve in a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with basil.

We served ours with some lightly tossed greens and rotisserie chicken.