Select a dozen round tomatoes of the same size. Remove a piece about an inch in diameter from the blossom end of each and take out the seeds. Cook a cup of rice in a quart of well-seasoned broth, with half a green pepper cut fine. When the rice is nearly tender, add half a cup of butter and mix thoroughly, but carefully, to avoid breaking the grains of rice. Fill the tomato shells with the rice; put back the covers, set in a baking pan, stem end down, brush over the outside with olive oil or melted butter and bake, half an hour in a moderate oven. Remove carefully to a serving dish and pour around the tomatoes a cup of highly seasoned tomato sauce.