Preheat oven to 350 degrees.
Cook rice 10 minutes in 3 quarts abundantly salted water to which 2 tablespoons olive oil and 1 bay leaf have been added
Drain rice and discard bay leaf.
Meanwhile prepare tomatoes. Slice tomatoes in half lengthwise, and using a teaspoon or melon baller, scoop contents (seeds, meat and jelly) into a separate bowl. Do not discard.
Be careful not to cut too closely to the outer wall of the tomato. You want the tomato shell to hold its shape so that it can withstand baking and serve nicely.
Sprinkle inside of tomato with salt, and place cut side down to drain on a tray lined with paper towels while you prepare filling.
Pour 1 tablespoon olive oil in small skillet.
Add garlic, shallot and peperoncino flakes and saute gently over medium, heat until translucent, about 4 to 5 minutes.
Do not allow the garlic and shallots to brown - do that and they will taste bitter and ruin your dish. Set aside.
Pour rice into mixing bowl, and toss with 2 tablespoons olive oil.
Add garlic shallot mixture, parmigiano, basil, parsley, oregano and 1/3 cup reserved tomato scoopings.
Season to taste with salt and pepper.
Lightly coat 9 X 13 baking dish with 1 tablespoon olive oil.
Fill tomatoes with rice mixture, mounding slightly.
Place in baking dish.
At this point you may scatter any remaining rice on the bottom of the baking dish around the tomatoes or cover and refrigerate the extra for later use.
Drizzle lightly with 1 to 2 tablespoons olive oil.
Bake approximately 20 to 25 minutes until tomatoes have begun to soften and tops are golden, longer for larger tomatoes.
Serve hot or at room temperature.