Wash the vine tomatoes (about 200g each), cut off the top and set aside, score the inner perimeter with a small knife, and gently scoop out the pulp with a teaspoon.
Collect the pulp in a blender and blend. Salt the tomatoes and place them upside down to drain for about 30'.
Now cook the farro 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, garlic, salt, and basil.
Toast the pine nuts, pit the green olives, drain 100g of tuna from the brine, and wash some basil to taste.
Once the farro and pulp are cooked, combine them and add, mixing, all the other ingredients.
Fill the tomatoes with the farro mixture, cover with the reserved top, and bake in a preheated oven at 170°C for about 40-50'.
No more than 2 days in the fridge
Instead of farro, you can use any grain
Italia, Campania
| Energy (kcal) | 88.96 |
| Carbohydrates (g) | 8.24 |
| of which Sugars (g) | 2.54 |
| Fat (g) | 3.95 |
| of which Saturates (g) | 0.68 |
| Protein (g) | 4.91 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.01 |
