RECIPE: Tomatoes Stuffed with Spelt and Mozzarella
8 large vine tomatoes
1 block of mozzarella cheese, diced
A handful of pitted black olives, chopped
1 tsp oregano
Salt to taste
A drizzle of extra-virgin olive oil
1 Preheat the oven to 180C.
2 Rinse the spelt in cold water. Bring a large pot of salted water to the boil and cook according to the packet instructions.
3 In the meantime, wash the tomatoes and pat dry. Cut off the tops and bottoms and roughly scoop out the insides with a spoon, and place in a bowl.
4 Add a tsp of oregano, the chopped black olives, diced mozzarella, a pinch of salt and a drizzle of oil. Mix well and set aside.
5 When the spelt is ready, drain and mix with the tomato mixture.
6 Stuff the tomato shells with the filling.
7 Bake for about 30 minutes. Remove and serve while still hot.