Sumptuous Stuffed Tomatoes

In my delicious biweekly organic food delivery, I received the following items: fresh tomatoes, spinach, crimini mushrooms, and garlic. While I was perusing my take, considering what I could do with these savory delights, the scent of my little basil pot overcame my senses and gave me the idea for this delicious recipe.

Sumptuous Stuffed Tomatoes
(6 servings)

3 tomatoes, halved
2 handfuls raw pepitas (pumpkin seeds)
1 generous handful fresh basil
2 generous handfuls spinach
3 cloves garlic
1-2 stalks celery
4 crimini mushrooms, washed and quartered
pepper to taste

Set your oven to 350 F.

Take your pepitas and throw them into your food processor, grinding into a semi-fine dust. It's okay if there are some bigger chunks for crunch. Pour out half the ground pepitas into a small bowl.

Halve our tomatoes and scoop out the juicy innards, placing the "shells" onto a parchment paper covered cookie sheet.

Spoon the juicy innards into your food processor along with the remaining pepitas. Add the spinach, basil, celery, garlic, and mushrooms. "Mix" into a paste. You can add salt if you want, I didn't find it needed any.

Using a large spoon to scoop the mixture into the tomato shells. Sprinkle the tops with the saved pepitas. Bake for 20-25 minutes.

Go on; have a peace! Have two!