Place tomatoes and olive oil in an ovenproof pan, sprinkle with salt and roast 1 -1/2 hours. (This can be made a day in advance.)
In a small stock pot, over medium high heat, sauté onions, garlic and bacon for 5-7 minutes until onions begin to get golden brown. Add rice and roasted tomatoes, sauté for 2 minutes.
Add vegetable stock and bring to a boil. Cover and reduce heat to low and continue to cook for 15 minutes. Remove from heat and stir in cheese.
Notes
ChefD’s options: add some cooked shrimp, chicken or diced pork tenderloin.