Preheat oven to 400º F.

Cut 1/2 inch of the top off of the tomato. Reserve.

Working over a bowl, scoop out the pulp without puncturing the tomatoes; reserve the pulp. Arrange the tomato shells open-end up in a medium baking dish.

Pulse the tomato pulp in the bowl of a food processor to a chunky puree, then transfer into a bowl. Add the rice, basil, garlic, and oil; season generously with salt and pepper. Mix well.

Spoon the filling into the tomato shells. (Scoop the rice first, dividing evenly among the tomatoes; then fill with the liquid). Surround tomatoes with remaining liquid. (It's okay if there's a little rice in it,) Place tomato tops on each tomato, if desired. If you prefer, bake them without the tops. Drizzle a little olive oil over the tomatoes, cover with foil, and bake for 50 minutes. Remove the foil and bake an additional 25 minutes until rice is tender and tomatoes are soft and browned.

Remove from the oven and serve warm or cool to room temperature before serving.