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Baked Tomatoes with Olives

Baked Tomatoes with Olives
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 1/4 cup Warm cooked spelt or farro
  • 3/4 cup Sliced California Ripe Olives
  • 1/3 cup Grated asiago cheese
  • 1/4 cup Shredded basil
  • 1 tbsp. balsamic vinegar
  • 1/4 Tsp. Kosher Salt
  • ground black pepper to taste
  • 2 Tbsp. Plain breadcrumbs
  • 4 (8 oz.) Firm, ripe tomatoes



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.

2 Set aside. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese.

3 Set aside. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each.

4 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).

5 Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture.

6 Top with breadcrumb mixture and place on a high sided baking pan.

7 Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.

Source: California Olive