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

Crumble the sausage in a skillet and saute over medium heat until lightly browned, about ten minutes

Remove the meat with a slotted spoon and set it aside

Saute the onion, pepper, and garlic in the sausage drippings until they are crisp-tender, about five minutes

Remove them with a slotted spoon

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

Stuff the tomatoes with the sausage mixture and place on a greased cookie sheet

Dot each tomato with the butter or olive oil

Bake in a pre heated 400F

oven fifteen minutes or until the tops are browned.