Method:
Wash and dry the tomatoes, cut off the caps and empty them.
Blend the inside of the tomatoes and put it in a pan with the oil and garlic, add salt and let it retreat.
Add the basil and the chopped parsley.
Cook the rice with plenty of salted water, drain it, add the mixture with the tomato and mix well.
Fill each tomato with the mixture obtained and cover with the cap.
Arrange the tomatoes in a baking dish, sprinkle with extra virgin olive oil and bake at 180 degrees for 50 minutes.