Wash the tomatoes and empty them by cutting off the top cover which will then serve as a lid .
Pour the pulp of tomato into a bowl and pass through a food mill to get the pulp needed to flavor the rice.
Combine in a bowl rice, garlic and basil or pounded together in a mortar or chopped with a knife. Add 2 tablespoons of olive oil, a pinch of salt and a sprinkling of pepper.
Arrange the tomatoes on a freshly oiled baking sheet, fill with the mixture and put on top of each one's lid. Sprinkle the closed tomatoes with oil and a pinch of salt. Bake in preheated oven at 180 ° C for about an hour (you may need a few more minutes ).
You can serve them hot or cold.
