Ham and Rice Stuffed Garden Tomatoes

Step 1: Preheat oven to 375 degrees F. In a small pot, bring to boil 2 cups water with 1 teaspoon salt and the bay leaves. Stir in the rice and 1 tablespoon of the olive oil. Bring to a simmer and cook, uncovered, until rice is al dente and liquid is almost all gone, about 10 minutes. Transfer into a bowl to cool.

Step 2: Slice the tops off the tomatoes, reserving the tops. Scoop out the inner flesh of the tomatoes with a spoon, leaving a thick shell. As you work, put the flesh in a strainer set over a bowl to collect the juices (do not throw this out!). Once all of the tomatoes are scooped out, season the insides of the tomatoes lightly with salt, and pepper if you like.

Step 3: Chop the tomato flesh and put in the bowl with the rice. To the bowl, add the mozzarella, ham, 1/2 cup Parmesan cheese, the fresh basil and oregano. Season with salt and pepper to tast. Toss to combine.

Step 4: Pour any reserved tomato juices (that were strained) in the bottom of a 9-by-13-inch baking dish. Evenly divide stuffing in tomatoes. Arrange cut-off tomato tops in the baking dish and place a stuffed tomato on each top. *** (Depending on the size of your tomatoes you may have a little leftover rice stuffing, if you do you can just roll it into “meatballs” and place in the spaces in the baking dish).

Step 5: Drizzle tomatoes with olive oil and sprinkle tops with remaining grated cheese. Bake until tomatoes are soft and juicy and stuffing is browned on top, about 20 to 25 minutes. Bake until tomatoes are soft and juicy and stuffing is browned on top, about 20 to 25 minutes.