Step by step recipe:

1. 15 min.
   Peel 4 tomatoes (choose large ones), slice off the tops and scoop out the flesh with a teaspoon or pommes parisiennes spoon.
2. 30 min.
   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. 2 min.
   Meanwhile, sprinkle table salt inside the tomato shells, turn them upside down on a

   wire rack, and leave to drain.

4. 4 min.
   Peel 1 onion and chop finely.
5. 5 min.
   Remove the skin from 1 Morteau sausage and either mince or chop finely.
6. 3 min.
   Transfer the Morteau sausage to a frying pan on high heat and cook for 2 or 3 minutes, then discard any excess fat.
   
   Add the chopped onion.
7. 5 min.
   Cook for a further 5 minutes.
8. 2 min.
   Tip into a bowl, then add 300 g cooked rice and 200 g cancoillotte...
9. 
   ...mix well, pepper lightly, but do not salt. The stuffing is now ready.
10. 30 min.
    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.