Chose small (but not cherry) tomatoes for this recipe or it may be too filling for an appetizer.

• 8 small tomatoes
• ½ pound bulk sausage
• ¼ cup chopped onion
• ¼ cup chopped sweet pepper
• 1 clove garlic, minced
• 1 egg, well beaten
• Dry bread crumbs
• Salt and freshly ground black pepper
• Butter or olive oil

1. Cut a small slice off the stem end of each tomato and remove the seeds and pulp. Be careful not to cut through the walls of the tomatoes. Sprinkle a little salt on each tomato, turn upside down on paper towels and allow to sit for about half an hour. Reserve the pulp.
2. Crumble the sausage in a skillet and sauté over medium heat until lightly browned, about ten minutes. Remove the meat with a slotted spoon and set it aside.
3. Sauté the onion, peppers, and garlic in the sausage drippings until they are crisp – tender, about five minutes. Remove them with a slotted spoon.
4. Combine the sausage, onions, peppers, and garlic with an equal amount of bread crumbs, the egg and about one- half cup of the reserved pulp. Blend the mixture thoroughly.
5. Stuff the tomatoes with the sausage mixture and place on a greased cookie sheet. Do each tomato with the butter or olive oil. Bake in a pre-heated 400F. oven fifteen minutes or until the tops are browned.

Serves 8