2: Put the tomato flesh into a saucepan with 2 bayleaves and 2 cloves garlic. Salt and pepper, then reduce on low heat to make a concentrated tomato sauce.
3: Meanwhile, sprinkle table salt inside the tomato shells, turn them upside down on a wire rack, and leave to drain.
9: ...mix well, pepper lightly, but do not salt. The stuffing is now ready.
10: Preheat the oven to 390°F (200°C). Stuff the tomatoes generously and bake for about 30 minutes.
11: Serve hot, with a little of the sauce made from the tomato flesh.
Remarks
If you don't have Morteau sausage, you can use another type of smoked sausage or plain sausagemeat, though it won't be quite as good. Similarly, if you don't have cancoillote, use a creamy textured cheese, such as Le Mont d'Or, instead.