Tomatoes Stuffed with Cheese Souffle

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5 from 10 votes

Tomatoes Stuffed with Cheese Souffle are prepared by hollowing vine-ripened tomatoes and filling them with a light cheese souffle made from whipped egg whites combined with a roux-thickened mixture of smoked Gouda and Parmesan cheeses, sherry, and seasonings. Baking the filled tomatoes results in puffed souffles with a rich cheesy flavor inside delicate tomato shells.

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Servings: 8 servings

Calories: 252 kcal

Course: Side Dish, Appetizer

Cuisine: French, American

Ingredients

8 tomato vine-ripened
1 tablespoon olive oil
2 large egg separated + 2 additional egg whites
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup half and half
2 tablespoons sherry cooking wine
1 cup smoked Gouda cheese shredded
¼ cup Parmesan Cheese grated
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
2 dashes cayenne pepper
1 pinch cream of tartar optional
prosciutto optional garnish, 2 slices

Instructions

Cup of Yum

If making the prosciutto garnish, cut each slice into flour strips. Lay the prosciutto slivers on a baking sheet. Twist each piece if desired. Then broil for 1-2 minutes, until crispy. Set aside.
Preheat the oven to 400 degrees F. Set out a 9 X 13 inch baking dish.
Cut off the tops off the tomatoes and scoop out the seeds and liquid. Drizzle olive oil in the bottom of the baking dish. Set the tomatoes in the dish, open side up, and gently press down to flatten out the bottoms (so they don’t roll over as the souffles rise.)
Separate the eggs, being careful not to get ANY yolk in the egg whites. Place the 4 whites in a medium bowl and add a pinch of cream of tartar. (This helps to stabilize the meringue, but is not absolutely necessary.) Use an electric mixer and a whip attachment to whip the egg whites into firm meringue. Set aside.
Set a large sauté pan over medium heat. Add the butter and flour. Whisk into a roux, and cook for 1 minute.
Whisk in the half and half, 2 egg yolks, and sherry. Whisk until smooth and slightly thickened. Then mix in the cheeses, Dijon mustard, garlic powder, salt and cayenne. Once all the ingredients are well incorporated and the cheese has melted, turn off the heat.
Use a rubber spatula to gently fold the meringue into the cheese mixture. Make sure it is well incorporated, but be careful not to deflate the meringue.
Spoon the soufflé mixture into the tomatoes. Bake for 25 minutes, until the cheese soufflés are bursting out of the tomatoes and golden on top.
Serve warm with a crispy prosciutto garnish on top.

Notes

Pressing the tomato bottoms flat helps prevent them from tipping as the souffle expands during baking.
Using a pan size that fits the tomatoes snugly or making foil rings can also keep them upright.
Whip the egg whites separately, ensuring no yolk contaminates to create stable meringue.
The combination of smoked Gouda and Parmesan gives a smoky, sharp cheese flavor that balances the tomato's acidity.
Adding a prosciutto garnish broiled until crisp provides a contrasting texture and saltiness.

Nutrition Information

Serving 1tomato Calories 252kcal (13%) Carbohydrates 10g (3%) Protein 12g (24%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 96mg (32%) Sodium 502mg (21%) Potassium 421mg (9%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1577IU (32%) Vitamin C 17mg (19%) Calcium 294mg (29%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 252

% Daily Value*

Serving	1tomato
Calories	252kcal	13%
Carbohydrates	10g	3%
Protein	12g	24%
Fat	18g	28%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	96mg	32%
Sodium	502mg	21%
Potassium	421mg	9%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1577IU	32%
Vitamin C	17mg	19%
Calcium	294mg	29%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.