Place tomatoes in a baking dish and drizzle with olive oil. Roast for 40 minutes or until soft.
While the tomatoes are roasting, make the risotto. Place the rice, stock, wine, tomato puree, pepper and majoram in an ovenproof dish and stir to combine. Cover with a lid (or tinfoil) and bake for 30 minutes. Remove the risotto from the oven and stir through the parmesan. Stir for 2 minutes to make it creamy.
To serve, place roast tomatoes on serving plates and spoon over the risotto. Top with chunks of goats cheese.