Preheat the oven to 325°. Cut across the tomatoes horizontally, leaving the top half slighter smaller than the bottom to create a lid. Set a strainer over a medium bowl. Using your fingers, scoop the tomato seeds into the strainer; press on the seeds to extract the juice. Using a small spoon or melon baller, scoop out the center of the tomatoes and coarsely chop them. Add the chopped centers to the juice in the bowl. Add the rice, beef, garlic, parsley, basil, 2 teaspoons of kosher salt, 1/4 teaspoon of pepper and 2 1/2 tablespoons of the olive oil and knead to combine.