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1
In a 1-quart saucepan, heat 1 1/2 cups salted water, 2 tablespoons of the oil, and the bay leaves to a boil.
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2
Stir in the rice and bring to a boil.
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3
Adjust the heat to a lively simmer and cook the rice, uncovered, until al dente, tender but firm, about 12 minutes.
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4
Most of the liquid should be absorbed, and the texture of the rice should be creamy.
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5
Drain any excess liquid from the rice and transfer the rice to a mixing bowl.
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6
Meanwhile, preheat oven to 375 F. Cut a 1/2-inch slice from the top of each tomato and set aside.
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7
Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl.
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8
Press on the pulp in the strainer to squeeze out as much liquid as possible.
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9
Reserve the liquid, and discard the pulp in the strainer.
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10
Toss the rice, mozzarella, 1/2 cup of the Parmigiano-Reggiano, and the basil together in a small bowl.
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11
Taste, and season with salt and pepper.
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12
Gently stuff the tomatoes with the rice mixture, dividing it evenly.
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13
Top each tomato with the reserved slices.
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14
Using some of the remaining oil, brush a baking dish into which the tomatoes fit comfortably.
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15
Set the stuffed tomatoes in the dish.
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16
Add the strained liquid from the tomatoes and, if necessary, pour in enough water to come about 1/4 inch up the sides of the tomatoes.
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17
Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese.
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18
Cover the dish loosely with aluminum foil and bake 15 minutes.
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19
Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes.
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20
Remove tomatoes from oven and let rest for a few minutes.
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21
Carefully transfer the tomatoes to a serving platter, or individual plates.
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22
Swirl the juices in the pan to incorporate the oil into the juices, and spoon the pan juices over and around the tomatoes.
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23
The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.
