Pre-heat your oven to 375. Wash your tomatoes. Cut out the top of tour tomato by making a medium sized circle around the core. Cut off the top. Keep the tomato hats for later.

Now using a spoon, scoop out all the pulp of the tomato and add it to the bowl of your food processor or blender. Do this to the remaining tomatoes.

You should now have a little tomato bowl!

To the pulp add the olive oil, garlic, onion, basil and salt and pepper. Now puree the mixture.

Empty the mixture into a bowl and add your rice and Parmesan cheese. Stir.

Place the tomatoes in an oiled casserole dish and season them with a drizzle of olive oil and salt & pepper.

Spoon the rice mixture into each tomato. Don't overfill. The rice will puff up. Put the tops back on. Spoon any remaining rice mixture all around the tomatoes.

Bake at 375 for about 45 minutes.