Baked Tomatoes With Olives

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Total Time
20mins
Prep 10 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside.
  2. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside.
  3. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom). Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture. Top with breadcrumb mixture and place on a high sided baking pan.
  4. Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.
Most Helpful

5 5

what a great recipe to use up garden tomatoes, I used cooked brown rice in place of the spelt which worked out well, great recipe thanks for sharing hon!...Kitten:)

www.calolive.org is the original recipe