| 1 | Use tomatoes held at room temperature until fully ripe. |
| 2 | Preheat oven to 350. |
| 3 | Cut off stem end of each tomato. |
| 4 | Scoop out pulp (save for stews, soups, etc). |
| 5 | Leaving ?inch thick shells. |
| 6 | Turn tomatoes upside down to drain; set aside. |
| 7 | Heat a large skillet until hot. |
| 8 | Add sausage. |
| 9 | Cook and stir until sausage is browned, about 3 minutes. |
| 10 | Add green pepper, celery, garlic and thyme. |
| 11 | Cook and stir until vegetables are tender, about 2 minutes. |
| 12 | Remove from heat. |
| 13 | Stir in eggs. |
| 14 | Spoon meat mixture into reserved tomato shells. |
| 15 | Place in shallow baking pan containing ?inch water. |
| 16 | Cover and bake until tomatoes are tender, 20-25 minutes. |
| 17 | Yields 4 portions. |
| 18 | Festival: the french market tomato festival; june 3-4, 1995 recipe: pamela hodson |
| 19 | recipe by : new orleans recipes |
