Fresh Tomato Souffle Recipe
You hardly get to see a good Fresh Tomato Souffle recipe, thank your stars for landing on this page. The key ingredient here is Vegetable. Fresh Tomato Souffle makes a yummy Side Dish. Stop thinking! Try this Fresh Tomato Souffle recipe immediately.
Ingredients
5 tablespoons butter
1/2 cup grated Parmesan cheese
2 medium sized tomatoes, peeled
2 tablespoons flour
1 cup milk
3 tablespoons tomato puree
1/2 teaspoon salt
1/4 teaspoon pepper
3 egg yolks
5 egg whites
Directions
Butter the bottom and halfway up the sides of a 1 1/2 -quart baking dish with 1 tablespoon of the butter.
Coat with 2 tablespoons of the cheese.
Core and remove seeds and juice from tomatoes.
Chop tomatoes and cook, uncovered, in 2 tablespoons of the butter until juice evaporates, about 10 minutes.
Melt remaining butter and blend in flour.
Add milk gradually; cook, stirring until thick and smooth.
Combine and stir in remaining cheese, tomato puree, salt and pepper, and well beaten egg yolks.
Cook a minute or so longer, stirring constantly until the consistency of mayonnaise.
Remove from heat.
Beat the egg whites until they form peaks that are stiff, but not dry.
Gently fold in tomato-cheese mixture, adding it in 2 parts.
Turn 1/3 of the mixture into baking dish, and spoon the cooked tomatoes into the center, being careful not to let them touch sides of the dish.
Pour in remaining souffle mixture.
Bake in hot oven (400°) 20 to 25 minutes, or until souffle feels set in the center when touched lightly with your finger.
Coat with 2 tablespoons of the cheese.
Core and remove seeds and juice from tomatoes.
Chop tomatoes and cook, uncovered, in 2 tablespoons of the butter until juice evaporates, about 10 minutes.
Melt remaining butter and blend in flour.
Add milk gradually; cook, stirring until thick and smooth.
Combine and stir in remaining cheese, tomato puree, salt and pepper, and well beaten egg yolks.
Cook a minute or so longer, stirring constantly until the consistency of mayonnaise.
Remove from heat.
Beat the egg whites until they form peaks that are stiff, but not dry.
Gently fold in tomato-cheese mixture, adding it in 2 parts.
Turn 1/3 of the mixture into baking dish, and spoon the cooked tomatoes into the center, being careful not to let them touch sides of the dish.
Pour in remaining souffle mixture.
Bake in hot oven (400°) 20 to 25 minutes, or until souffle feels set in the center when touched lightly with your finger.
