Preparation

1. 1

   Step 1 of 6: Wash the vine tomatoes (about 200 g each), cut off the top and set it aside, score the inner perimeter with a small knife, and gently scoop out the pulp with a teaspoon.

2. 2

   Step 2 of 6: Collect the pulp in a blender and blend. Salt the tomatoes and place them upside down to drain for about 30' .

3. 3

   Step 3 of 6: Now cook the spelt as indicated on the package (usually 20-25' in plenty of salted water) and also cook the tomato pulp with a drizzle of extra virgin olive oil and garlic, salt and basil

4. 4

   Step 4 of 6: Toast the pine nuts, pit the green olives, drain 100 g of tuna from the liquid and wash some basil leaves as desired.

5. 5

   Step 5 of 6: Once the spelt and the pulp are cooked, combine them and add all the other ingredients, stirring.

6. 6

   Step 6 of 6: Fill the tomatoes with the spelt mixture, cover with the reserved top and bake in a preheated oven at 170* for about 40-50'