Baked Tomatoes with Olives

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.