Baked Tomatoes With Olives – a delicious recipe with california ripe olives, asiago cheese, basil, balsamic vinegar, kosher salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt.
2
Season with pepper to taste.
3
Set aside.
4
In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese.
5
Set aside.
6
Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each.
7
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).
8
Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture.
9
Top with breadcrumb mixture and place on a high sided baking pan.
10
Broil under medium-high heat for 45-90 seconds until golden brown.
11
Serve warm or room temperature.
89
kcal
Calories
4
g
Fat
10
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ¼ cups warm cooked spelt or 1 ¼ cups cracked farro, ¾ cup sliced california ripe olives, ⅓ cup grated asiago cheese, ¼ cup shredded basil, and more.
Yes, Baked Tomatoes With Olives falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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