Instructions:

1. Combine the rice, stock, tomato paste and oregano in a large saucepan over medium-high heat. Bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes or until tender. Transfer to a large bowl and set aside to cool.
2. Stir in the tomato, shallot, parsley and oil. Season with salt and pepper.

Notes:

1. To peel your tomatoes, cut a cross in the base of each tomato and immerse them in boiling water for 25 seconds, or until the skin loosens. Transfer to a bowl of ice-cold water then peel.