Baked Tomatoes With Olives

Submitted by Mimi Bobeck

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 295.73 ml warm cooked spelt or 295.73 ml cracked farro
• 177.44 ml sliced california ripe olives
• 78.78 ml grated asiago cheese
• 59.14 ml shredded basil
• 14.79 ml balsamic vinegar
• 1.23 ml kosher salt
• ground black pepper
• 29.58 ml plain breadcrumbs
• 4 (907.18 g) firm ripe tomatoes

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.

Reviews

[Kittencalrecipezazz]

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:)

 

[DeeCooks]

www.calolive.org is the original recipe