Souffle Stuffed Tomatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Tomatoes stuffed with egg souffle mixture and baked.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 35 min



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    Posted On:

    May 6, 2020

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