Heat 2 tsp of oil in a large skillet over medium heat.

Add carrots, fennel, onion & garlic; cook, stirring frequently, until lightly browned, about 7 minutes.

Add water, rice, bay leaf and salt; bring to a boil.

Reduce heat and simmer until grains start to pop and rice is tender, about 45 minutes.

Meanwhile, preheat oven to 475.

Toss the tomatoes with the remaining oil and place cut-side down on a large cookie sheet.

Roast until skins shrivel and just begin to brown, about 20 minutes.

Add roasted tomatoes and juices to skillet.

Cook until heated through, about 5 minutes.

Discard bay leaf before serving.