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Blend or grate the Roma tomatoes into a smooth purée — a blender takes about 30 seconds; a box grater works well too. Set aside. You should have about 3/4 cup purée.
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 4–5 minutes.
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