Baked Tomatoes with Olives

• From: California Olive Board

Ingredients

• 1 1/4 cup warm cooked spelt or farro

• 3/4 cup sliced olives

• 1/3 cup grated asiago cheese

• 1/4 cup shredded basil

• 1 Tbs balsamic vinegar

• 1/4 tsp kosher salt

• ground black pepper to taste

• 2 Tbs plain breadcrumbs

• 4 (8 oz.) firm, ripe tomatoes

Scrumptious baked tomatoes make a fun, edible bowl for this savory filling.

Directions

• In a medium sized mixing bowl, combine spelt, 1/2 cup olives, 2 tablespoons asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside.
• In a separate bowl, combine breadcrumbs with remaining olives and asiago cheese. Set aside. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melonballer, 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. Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.