Baked Tomatoes, Stuffed With Sausage And Rice - cooking recipe

Ingredients

4 large tomatoes
1 tsp. minced garlic
salt and pepper to taste
1/4 c. chicken broth
2 Tbsp. olive oil
1/2 c. diced onion
1/2 c. diced yellow bell pepper
1/2 lb. Andouille sausage or garlic sausage, finely chopped
1/4 tsp. hot pepper sauce
2 tsp. olive oil
1 Tbsp. unsalted butter
1 c. cooked rice
2 Tbsp. chopped parsley
1/4 tsp. black pepper
3 Tbsp. bread crumbs

Preparation

Cut a slice from the stem end of each tomato.
Using your fingers, fish out the seeds from the tomato's cavity and discard. With a sharp knife, hollow out the tomatoes, leaving the walls intact and reserving the extra pulp.
Invert the tomato shells on a baking rack for 10 to 15 minutes while making filling.