Bring the salted water to the boil for the rice. Once the water is boiling add the rice and cook for 35 minutes. or according to the instructions for the rice you are using.
Preheat your oven to 180ºC (350ºF).
Wash the tomatoes gently, dry them. Carefully cut the upper part and core (without piercing the skin). Remove the flesh and seeds so as to create a nice regular cylinder using a grapefruit spoon. Leave about half a centimetre of flesh around the edges. **
Salt the inside of the tomatoes and turn them over so that they release their water.
Brown the shallot in a frying pan with a little olive oil.
Once the onion is golden, add the meat stuffing and crushed garlic. Turn the mixture over until everything is browned and any liquid has mostly evaporated. Remove from the heat.
Allow the stuffing to cool a little before adding: cumin (generously), pine nuts, cooked rice (well-drained), the bouquet of finely chopped basil and 2 previously beaten eggs. Taste and adjust the seasoning with salt and freshly ground pepper.
Fill the tomatoes with a small spoon and place them on a baking sheet.
Cook for 25 minutes.
Just before serving put a dash of olive oil on the stuffing and a basil leaf for presentation.