Stuffed Tomatoes

Directions

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