Cut the tomatoes and scoop out the seeds. If the stem end is rough, cut it out also. Now chop the tomatoes.
Place on an aluminum foil–covered baking sheet. Sprinkle with salt and pepper. Roast at 425º for 10 to 15 minutes, or until some of the edges are browned. Remove from the oven and set aside.
Turn down the oven to temperature to 375°F.
While the tomatoes are roasting - In a LARGE, LIDDED OVERPROOF SKILLET, melt 1 teaspoon dairy-free butter over medium-high heat. Sauté the onion for about 10 minutes, or until is translucent.
Add the rice, ½ teaspoon of sea salt, and ¼ teaspoon of pepper. Cook, stirring, for 3 to 5 minutes.
Stir in the roasted tomatoes and heated liquids. Stir, cover, and bring to a boil.
Slide the covered pot into the oven without lifting the lid. Bake for 15 to 20 minutes, until all of the liquid is absorbed.
Remove from oven and stir in 2 tablespoons dairy free butter and 1/4 to 1/2 cup vegetable broth. Stir and heat through and serve.