Baked Tomatoes with Olives


  • 1 1/4 cups warm cooked spelt or farro
  • 3/4 cup California Black Ripe Olives, sliced
  • 1/3 cup Asiago cheese, grated
  • 1/4 cup basil, shredded
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon Kosher salt
  • Ground black pepper to taste
  • 2 tablespoons plain breadcrumbs
  • 4 (8 oz.) firm, ripe tomatoes


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. In a separate bowl, combine breadcrumbs with remaining California Ripe 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.