This kale and sausage stuffed heirloom tomato is a great way to enjoy the delicious end of summer tomatoes.

Meet Fred.

Fred was my weekly CSA heirloom tomato that was as big as my face. It just felt appropriate to give a tomato that large a name. I know a Fred with a big head (who I’m positive does not read this blog), hence Fred the tomato.

Fred was a simple lunch.

Nothing fancy, kinda like his name, but lots of tastiness going on.

Sautéed kale, sweet Italian sausage, caramelized shallots and a bit of poor Fred’s scooped out guts that made their way back inside. Basil + goat cheese too because tomato Fred’s crazy like that.

I think Fred the tomato has way more going for him than real life Fred.

And if you ever doubted my sanity, you now have full on proof as I’ve just referred to a tomato by a proper noun 9 times in 9 sentences.

I blame this workout. The blood circulation in my head is still not right after all those burpees.

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Kale Sausage Stuffed Heirloom Tomato

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

This kale and sausage stuffed heirloom tomato is a great way to enjoy the delicious end of summer tomatoes.

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Ingredients

• 1 large heirloom tomato
• 1 shallot, sliced
• 1 tablespoon extra virgin olive oil
• 1 cup chopped kale leaves
• 1 sweet Italian sausage link, chopped
• pinch red pepper flakes
• salt & pepper
• goat cheese, for garnish
• basil, for garnish

Instructions

1. Cut the top with stem off the tomato and carefully scoop out most of the insides creating a large well to be stuffed. Reserve the tomato "guts" in a small bowl and set aside.
2. In a skillet over medium heat, add the olive oil and shallot. Saute for 3 minutes until golden.
3. Add chopped sausage and cook for 3-5 minutes.
4. Add kale, red pepper flakes and salt & pepper to taste.
5. Saute until kale is wilted.
6. Transfer kale and sausage mixture to a bowl.
7. Add 2-3 tablespoons of tomato guts and stir to combine.
8. Spoon kale and sausage mixture into the tomato and top with goat cheese and sliced basil.

Notes

Use any type of sausage you like.

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