Ingredients
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Method
Preheat the oven to 425°F.
Cut the tops off of the tomatoes, and use a melon baller or a spoon to scoop out the insides. Save the guts!
Add the tomato guts to a blender and blend until smooth. Set aside.
Sauté the shallots and mushrooms in a pan for 3-5 minutes over medium-high heat, adding water as necessary to avoid sticking.
Add the above blended tomato mixture, wild rice, and spices to the pan and bring to a simmer. Turn down the heat and stir in the kale, cover with a lid to steam for a couple minutes.
Stuff the tomatoes and place them in a deep baking dish. Any extra stuffing can be placed around the sides and bottom of the pan.
Cover the dish with foil and bake for 60-90 minutes.
To serve, cut the bottom half of a cherry tomato on an angle. Then cut in half lengthwise. Arrange these in the center of your tomatoes like hearts!
