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Souffle Stuffed Tomatoes
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Brief Description
Tomatoes stuffed with egg souffle mixture and baked.
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Main Ingredient
tomaotes
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Category: Main Dish
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 06, 2020
Number of Servings:
Ingredients:
- 6 - medium ripe tomatoes
- 3/4 tablespoons - salt
- 1/4 teaspoons - pepper
- 1 1/2 tablespoons - butter
- 3/4 cups - minced onion
- 1 cloves - garlic minced
- 1 1/2 tablespoons - flour
- 1/2 cups - milk
- 2 - eggs separated
- 2 tablespoons - finely chopped parsley
- - grated Parmesan cheese
Directions:
Cut a thin slice from stem end of each tomato; scoop out pulp (use for soups, sauces, etc.). Pat dry. Sprinkle with 1/4 teaspoon salt and dash of pepper; set aside.
Melt butter in medium saucepan; saute onion and garlic for 3 minutes. Stir in flour; cook, stirring, 1 minute. Stir in milk; cook, stirring, until mixture boils and thickens.
Remove from heat; stir in egg yolks, parsley, 1/2 teaspoon salt and dash of pepper.
Beat egg whites until stiff, but not dry; fold into yolk mixture.
Place tomatoes on shallow baking pan. Spoon souffle mixture into tomato shells; sprinkle with Parmesan.
Bake at 375 degrees F until puffed and golden, about 20 minutes.
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