4 lg. tomatoes
1 lb. pork sausage meat
1 tsp. sage
1 med. onion, finely chopped
3/4 c. uncooked rice

Wash tomatoes, slice tops off can carefully remove the flesh. Set to side. Combine sausage with sage and onion; divide into 4 portions. Stuff the tomatoes with sausage mixture and replace tops. Cook rice for about 10 minutes until tender. Drain. Add set aside tomato flesh, either chopped or pureed to cooked rice and mix well. (1/2 teaspoon of red pepper or a few drops of Tabasco sauce may be added). Place rice mixture in a large baking dish and arrange stuffed tomatoes on top. Bake at 350 degrees for about 45 minutes until fluffy and cooked.