Use tomatoes held at room temperature until fully ripe. Preheat oven to
350.
Cut off stem end of each tomato. Scoop out pulp (save for stews, soups,
etc.)
leaving 1/4 inch thick shells. Turn tomatoes upside down to drain; set
aside.
Heat a large skillet until hot. Add sausage. Cook and stir until sausage is
browned, about 3 minutes. Add green pepper, celery, garlic and thyme. Cook
and
stir until vegetables are tender, about 2 minutes. Remove from heat. Stir
in
eggs. Spoon meat mixture into reserved tomato shells. Place in shallow
baking
pan containing 1/2 inch water. Cover and bake until tomatoes are tender,
20-25
minutes. Yields 4 portions. Festival: The French Market Tomato Festival;
June
3-4, 1995 Recipe: Pamela Hodson
Posted to MM-Recipes Digest V3 #193
Date: Wed, 10 Jul 1996 15:54:10 -0400
From: billspa@icanect.net (Bill Spalding)
Recipe By : New Orleans Recipes
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