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Fresh Tomato Souffle

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  Butter 5 Tablespoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Tomatoes 2 Medium, peeled
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Tomato puree 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg yolks 3
  Egg whites 5

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1253 Calories from Fat 832

% Daily Value*

Total Fat 94 g144.9%

Saturated Fat 55.4 g276.9%

Trans Fat 0 g

Cholesterol 773.1 mg257.7%

Sodium 2167.4 mg90.3%

Total Carbohydrates 53 g17.6%

Dietary Fiber 4.7 g18.6%

Sugars 22.4 g

Protein 55 g109.6%

Vitamin A 104.6% Vitamin C 60%

Calcium 97.1% Iron 26.1%

*Based on a 2000 Calorie diet

Fresh Tomato Souffle Recipe