Cheese Souffle Stuffed Tomatoes

Published on by carol lou

Looking for a different way to serve the current bounty of summer tomatoes?  Try my Cheese Souffle Stuffed Tomatoes   I scooped out the pulp of the tomatoes and then spooned in the souffle mixture.  Bake for thirty minutes and you will have the most impressive and delicious vegetable.  Great to serve along with any grilled meat or as a main course with a salad.  The key is to time your dinner that everything is done and ready to serve when the souffles come out of the oven.  You need to serve them immediately so they do not fall.  You can mix in any fresh herb from your garden for that extra special touch.

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Cheese Souffle Stuffed Tomatoes

Servings 6

Ingredients

  • 6 medium tomatoes
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 1/2 tablespoon flour
  • 1/2 cup milk
  • 1 teaspoon fresh minced herbs - basil, oregano, or tarragon are a few you could use
  • 4 dashes hot pepper sauce
  • 3/4 cup grated sharp cheddar cheese
  • 3 large eggs, separated

Instructions

  1. Wash and dry tomatoes, cut 1/2 inch off of stem end.  Scoop out the pulp, leaving approx. 1/2 inch of shell.  Salt the insides of the tomatoes and invert on paper toweling to drain for 45 minutes to 1 hour.

    Preheat oven to 375 degrees.

    Melt the butter in a saucepan, blend in the flour.  Cook for one minute, stirring constantly.  Add the milk and whisk constantly until you have a smooth white sauce.  Remove from the heat and stir in the herbs, hot pepper sauce, and cheese.  Beat in egg yolks.   Beat the egg whites until stiff.  Fold 1/4 of the egg whiles into the cheese sauce.  Fold in remaining egg whites, do not overblend.

    Place tomatoes upright in a buttered baking dish. Spoon the mixture into the tomatoes and mound on top.  Bake for 25 - 30 minutes or until puffed and golden.  Serve immediately.