Slice the tops off the tomatoes and scoop out the insides carefully. Sprinkle salt inside and place them upside down to drain.

In a bowl, mix cooked rice, garlic, half of the mozzarella, 1 tbsp parmesan, olive oil, Italian seasoning, salt, and pepper.

Turn tomatoes upright and stuff each with the rice mixture. Don’t pack too tightly.

Top each with remaining mozzarella and parmesan. Drizzle with a bit of olive oil and sprinkle extra Italian seasoning.

Bake at 375°F (190°C) for 20–25 minutes until tops are golden and bubbly.

Let them rest for 5 minutes before serving.