Tomato soufflé
4 servings
30 minutes
Tomato soufflé is an exquisite and delicate dish of European cuisine that combines the airy lightness and rich flavor of ripe tomatoes. This recipe traces back to the French tradition of soufflé preparation but is enriched with the natural sweetness of tomatoes and the spiciness of shallots and garlic. The soufflé turns out surprisingly soft and aromatic, with a barely noticeable tang that perfectly complements the creamy texture. Whipped egg whites give it airiness, while the addition of basil adds a fresh herbal note. This dish can serve as an elegant appetizer on a festive table or a refined treat for dinner. It is served hot, immediately after cooking, to preserve its delicate structure and rich flavor.
1
Chop tomatoes, onion, and garlic finely. In a saucepan, lightly sauté the onion and garlic in butter. When the onion becomes soft, add the tomato and simmer for ten to fifteen minutes on low heat, stirring occasionally. Season with salt and pepper, remove from heat, and strain the contents through a sieve. Return to heat and thicken with flour — add it gradually and mix thoroughly into the tomato mixture to thicken without lumps.
- Tomatoes: 500 g
- Shallots: 1 head
- Garlic: 2 cloves
- Butter: 20 g
- Salt: to taste
- Ground red pepper: to taste
- Wheat flour: 2 tablespoons
2
Whip the egg whites with sugar, fold in the cream and chilled tomato puree. Pour the mixture into molds and place in an oven preheated to 180 degrees for fifteen to twenty minutes.
- Egg white: 4 pieces
- Sugar: 1 teaspoon
- Cream: 50 ml
3
Sprinkle the finished soufflé with chopped green basil.
- Green basil: to taste