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.
In a skillet over medium heat, add the olive oil and shallot. Saute for 3 minutes until golden.
Add chopped sausage and cook for 3-5 minutes.
Add kale, red pepper flakes and salt & pepper to taste.
Saute until kale is wilted.
Transfer kale and sausage mixture to a bowl.
Add 2-3 tablespoons of tomato guts and stir to combine.
Spoon kale and sausage mixture into the tomato and top with goat cheese and sliced basil.