420 Italian Stuffed Tomatoes

Photo: Magical Butter


  • 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


  1. Begin by cutting the tops off of each tomato and scooping out half to make room for the filling. 
  2. In a food processor, combine onion, garlic, Parmesan, parsley, oil, breadcrumbs, salt and pepper.
  3. Once those ingredients are evenly blended, scoop the mixture into each tomato and pack tightly. 
  4. Set a cast-iron skillet on medium and add MagicalButter.
  5. Set tomatoes carefully on the cast-iron skillet and cook for 15 minutes with a lid.
  6. After 15 minutes, tomatoes should be soft. Pull cast-iron skillet off of the heat and let cool for five minutes. Serve immediately.