Best Tomato Souffle Recipes

PEACH-AND-GREEN-TOMATO SOUFFLE WITH RICOTTA CHEESE AND SMITHFIELD HAM

Steps:

• Puree the 3 peaches in a blender and pass the mixture through a mesh strainer, food mill or juice extractor; you should have 1 cup of juice. Repeat with the tomatoes to produce 1 cup of juice. Discard all the solids.
• Melt the butter in a large saucepan set over medium-low heat and whisk in the flour. Cook, stirring, for 2 minutes. Slowly add the peach and tomato juices, stirring until smooth and thickened. Remove from heat.
• In a large bowl, whisk together the ricotta and yolks until smooth. Stir 2 heaping tablespoons of the hot juice mixture into the yolks and ricotta, then slowly stir the entire yolk-ricotta mixture back into the pan. Place the pan over low heat and cook, stirring, 1 minute. Stir in 1 teaspoon of salt and 1/4 teaspoon of pepper, and set aside to cool.
• Preheat oven to 350 degrees, and butter and flour an 8-cup souffle dish. Whip together the egg whites and remaining 1/4 teaspoon of salt until they form stiff but still moist peaks. With a wooden spoon, stir about 1/2cup of the whites into the sauce, then gently fold the sauce into the whites left in the bowl.
• Spoon 1/3 of the mixture into the souffle dish. Cover with a layer of the ham. Repeat with another 1/3 of the mixture and then another layer of the ham. Cover with the remaining mixture and bake, uncovered, until the souffle is puffy and well browned, from 35 to about 40 minutes.
• Remove from the oven and serve immediately, spooned out onto individual plates and garnished with the diced peach.

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLé WITH SALADE VERTE à LA VINAIGRETTE

Steps:

• Soufflé - Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature. Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat. Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes. Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
• Vinaigrette & Salad - Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

SOUFFLE DE TOMATE (TOMATO SOUFFLE)

Steps:

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

TOMATO SOUFFLE RECIPE - (5/5)

Steps:

• Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes

SWISS CHARD SOUFFLE WITH FRESH TOMATO SAUCE

Steps:

• Butter an eight-cup souffle dish and dust it with the bread crumbs. Set aside.
• Heat two tablespoons of the oil in a large, heavy skillet. Add half the chopped onion and saute over medium heat until it is soft but not brown. Add the garlic and stir, then add the Swiss chard. Stir-fry the mixture over high heat until the Swiss chard has wilted, about five minutes.
• Chop the mixture in a food processor until very fine. Add the ricotta, flour and egg yolk, and process until smooth. Stir in one-half teaspoon of the thyme. Season with salt and pepper and set aside. (The souffle can be prepared ahead up to this point.)
• For the sauce, heat the remaining olive oil in the same skillet and saute the remaining onion until it is soft but not brown. Stir in the tomatoes and cook over medium-high heat for 10 to 15 minutes, until the mixture is thick. Add the remaining thyme, season with salt and pepper and set aside.
• Preheat the oven to 425 degrees.
• Beat the egg whites until they hold firm peaks. Stir one-third of the egg whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites.
• Spoon the mixture into the dish. Bake 20 minutes. Reduce the temperature to 375 degrees and bake about 25 minutes longer, until the souffle is puffed, lightly browned and firm.
• While the souffle is baking, reheat the tomato sauce. Serve at once, with the tomato sauce on the side.

TOMATO-ASPARAGUS SOUFFLE

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well; set aside. In a 2-qt. saucepan, melt butter over low heat. Blend in flour to form a smooth paste. Add V8 juice all at once. Cook and stir until mixture is thickened and bubbly. Add cheese, salt and cayenne, stirring until cheese is melted. Remove from heat. , Beat egg yolks in a medium bowl; gradually stir in half of the hot cheese mixture. Return all to the saucepan. Stir in bread crumbs. Beat reserved egg whites until stiff peaks form. Fold into cheese mixture. Fold in asparagus. , Pour into an ungreased 1-1/2-qt. casserole. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted halfway between center and edge comes out clean.

MUENSTER CHEESE SOUFFLé WITH RED BELL PEPPER AND TOMATO SALAD

Steps:

• Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)
• Preheat oven to 400°F. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.
• Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.
• Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.
• *Available at some supermarkets and at Asian markets.