Souffle De Tomate (Tomato Souffle)

Submitted by Midwest Maven

"Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago."

 

• Ready In: 32mins
• Ingredients: 5
• Serves: 4

ingredients

• 4 large tomatoes
• 3 egg yolks
• 29.58 ml breadcrumbs
• 14.79 ml chives
• 2 egg whites, beaten

directions

1. Halve the tomatoes and remove the seeds.
2. Scoop out the pulp and chop very fine.
3. Add the egg yolks and the bread crumbs to chopped tomato.
4. Fold in beaten egg whites and spoon mixture into the tomato shells.
5. Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
6. Serve immediately.

Reviews

[K9 Owned]

Thoroughly enjoyed this as a side dish. It has a lovely presentation and a nice but subtle taste. My tomatoes were the first of the local one available and very, very juicy. I drained off some of the juice but next time would allow them to drain for longer. I did add salt and pepper. Next time (there will definitely be a next time) I would consider adding other herbs such as basil and I think a couple of tbsp of parmesan would be a lovely addition. Thanks for sharing! Made for the Bistro Babes - ZWT 8

 

[Sarah in New York]

These were pretty good. I think they needed salt though. I would advise salting the inside of the tomatoes before putting in the filling. Other than that, they were yummy! Made for ZWT 4.

 

[ElleFirebrand]

Clearly, I did not beat my egg whites enough. They failed to "rise" souffle style, and instead ended up with a very soft filling. We broiled these at the end to add some more browning. The taste was great and they are worth trying again. Made for ZWT 4 - Daffy Daffodils!

 

[Julie Bs Hive]

Made just half the recipe as there were only the two of us. Worked in a little S&P and Parmesan cheese also. These were excellent, hubby was generous and left me with a half while he gobbled up the rest. Had to use supermarket tomatoes though, shucks, all garden ones are now gone. Special request from hubby-hmmm, make these again! Thanks for sharing the recipe.

 

[Recipe Reader]

Oh, these are good!! I'd never made or eaten a souffle before, and this was a great way to try it out. I added the parmesan cheese and also used an electric hand mixer for the egg whites as mentioned in another review. I made the full amount of souffle for two very large tomatoes and piled the filling in as high as I could, then baked them a little longer. Thanks so much, I will gladly make this again.