Step 1

Place a rack in the top third of the oven. Preheat the oven to 400 F.

Step 2

Slice the tops off all of the tomatoes, right where the top curves and reveal the core. Using a spoon, slice around the core's perimeter, leaving about 1/4 inch shell, and scoop out the interior flesh and seeds. Season the inside of the tomato shells with 1/4 teaspoon kosher salt and set aside. Chop the tomato pulp and transfer the pulp to a fine mesh strainer set over a small bowl. Season with 1/4 teaspoon kosher salt and stir to combine. Set aside.

Step 3

In a large bowl, add cooked rice or grain of your choice, shredded mozzarella, 1/4 cup packed finely grated Parmesan, chopped basil, chopped parsley, garlic powder, 1/2 teaspoon Italian seasoning, 1 1/2 teaspoons kosher salt, 1/2 teaspoon ground black pepper, red pepper flakes and 2 tablespoons olive oil. Stir to combine, breaking up clumps of grains, as needed.

Step 4

In a small bowl, add panko breadcrumbs, 1/4 cup finely grated parmesan, 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, and 2 tablespoons olive oil. Stir until the mixture is evenly combined and coated in oil.

Step 5

Drain any liquid from the tomato shells into the bowl with tomato water and place them in an 8-by-8-inch oven-safe dish or medium cast-iron skillet. Press the excess liquid from the chopped tomatoes, add them to the rice and cheese mixture, and stir to combine. Divide the mixture amongst the tomato shells, about 1/3 - 1/2 cup per tomato, gently pressing to pack into a flat surface.

Step 6

Divide the breadcrumb mixture on top of the tomatoes, about 3 tablespoons per tomatoes, and gently press into a flat surface. Transfer the baking dish to the oven and bake until the tops are deep golden brown, 15 to 20 minutes. Let cool for about 5 minutes. Serve warm topped with more basil.