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1
Preheat oven to 400 degrees F.
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2
Bring 2 cups water with 1/2 teaspoon of the salt and the bay leaves to a boil in a small pot.
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3
Stir in the rice and 1 tablespoon of the olive oil.
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4
Bring to a simmer, and cook, uncovered, until rice is al dente and liquid is almost all gone, about 10 minutes.
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5
Scrape into a bowl to cool.
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6
Remove any stems and leaves from the tomatoes, then slice off the tops and set them aside.
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7
Scoop out only the inner center flesh and seeds of the tomatoes with a spoon, leaving an outer flesh shell intact.
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8
As you work, put the scooped-out flesh in a strainer set over a bowl, to collect the juices.
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9
Once all of the tomatoes are scooped out, season the insides of the tomatoes with 1/2 teaspoon of the salt.
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10
Chop the strained tomato flesh, and put in the bowl with the rice.
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11
Add the mozzarella, ham, 1/2 cup of the grated cheese, the basil, the oregano, and the remaining 1/4 teaspoon salt to the bowl.
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12
Toss to combine.
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13
Pour the reserved tomato juices into the bottom of a 9-by-13-inch baking dish.
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14
Spoon the stuffing evenly into the tomatoes.
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15
Arrange the reserved tomato tops, cut side down, in the baking dish, and place a stuffed tomato on each top, so it is being held up as if on a pedestal.
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16
Depending on the size of your tomatoes, you may have a little leftover stuffing; if so, roll it into meatballs and place in the open spaces of the baking dish.
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17
Drizzle the tomatoes with the remaining tablespoon of olive oil, and sprinkle the tops with the remaining grated cheese.
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18
Bake until tomatoes are soft and juicy and stuffing is browned on top, about 20 to 25 minutes.
