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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.