Preparation

1. In a small saucepan, bring water to a boil with a dash of oil. Add the rice, garlic clove and the bay leaf. When it boils again, salt and reduce the heat to a low. Cook the rice for 15 minutes, strain and cool. Remove the garlic and bay leaf. Put aside.
2. Cut a cross on the skin of the tomatoes with a knife and blanch them in boiling salted water for 12 seconds. Peel and cut off the tops, like a lid. Remove the seeds. Keep the tops and pulp trimmings on the side.
3. Prepare an omelet with the two eggs and the sausage cut in small cubes pieces. In a frying pan, fry the shallots in oil for 10 minutes, add the green pepper and continue frying for another 5 minutes. Add seasoning.
4. For the sauce: in a pot with oil, fry the garlic slices until golden brown, carefully add the boiling water, rice, and a pinch of salt. Cook for 15 minutes over low heat with the pot covered. Remove from heat and let cool. Blanch the parsley leaves with boiling water and salt for about 15 seconds, cool them with water and ice. Add them cold and well drained to the previous sauce. Add a pinch of pepper, and grind finely (best in Thermomix), add seasoning to taste, strain.
5. . In a wide bowl, delicately mix the cooked rice, shallots, peppers, tomato pulp and the black sausage omelet cut into small cubes. Add seasoning to taste and then stuff the tomatoes. Cover the tomatoes with their corresponding lids and keep them in the fridge until serving.
6. To serve. This recipe can be served hot or cold. If you would like to serve cold; take them out of the fridge 1/2 hour before to serve them at room temperature on the cold sauce. To serve hot, place them in the oven at 190 C° for 8 minutes and serve over warm sauce.