Italian Stuffed Tomatoes
View MB2e MagicalButter Machine
2 tablespoons Magical Oil
4 very large firm Tomatoes (beefsteak)
1/2 cup onion, finely diced
1 tablespoon Garlic, minced
1 cup Grated Vegan Parmesan
1 cup Parsley chopped, divided use
Kosher Salt and Pepper
1/2 cup Panko Breadcrumbs
2 tablespoons MagicalButter
Begin by cutting the tops off of each tomato and scooping out half to make room for the filling.
In a food processor, combine onion, garlic, Parmesan, parsley, oil, breadcrumbs, salt and pepper.
Once those ingredients are evenly blended, scoop the mixture into each tomato and pack tightly.
Set a cast-iron skillet on medium and add MagicalButter.
Set tomatoes carefully on the cast-iron skillet and cook for 15 minutes with a lid.
After 15 minutes, tomatoes should be soft. Pull cast-iron skillet off of the heat and let cool for five minutes. Serve immediately.
Recipe provided by @goodmoodfoodfl