Slice off the top part of the tomatoes then set aside.
Using a spoon, scoop out the pulp, seeds, and juice then set aside them aside. Sprinkle the inside part of the tomatoes with 1/2 teaspoon salt.
Using an immersion blender, grind the pulp, seeds, and juice together until it becomes smooth. Set aside.
Preheat the oven to 350 degrees F.
In a small pot, combine the rice, oregano, parsley, basil, garlic, capers, 2 cups of tomato juice, 2 tablespoons extra virgin olive oil, and the remaining salt. Cook on low - medium fire for 10 minutes. Avoid letting it dry up by adding the remaining 1/2 cup of tomato juice if needed. When cooked, the result should be very creamy, almost liquid.
Fill up the tomatoes with the rice mixture then cover with the top part of the tomatoes.
Transfer them to an oiled baking pan or with a baking sheet then drizzle them with the remaining extra virgin olive oil.