Ingredients
- 20 tomatoes
- 1 l tomato sauce
- Ground nutmeg
- Salt and pepper
- For the Basil Soufflés
- 6 eggs
- 225 ml cream
- 4 triangles cheese spread (i.e., Vache qui rit)
- 100 g cheddar (grated)
- 60 g flour
- 25 g fresh basil
- Salt and pepper
Instructions
- Preheat the oven to 165°C on convection.
- Scoop the tomatoes out of the tin. Put the tomato flesh into a pot with the tomato sauce and cook for 15 minutes. Purée the sauce until creamy. Season with salt, pepper and nutmeg.
- Pour the cream with the fresh basil into a food processor, purée until the cream is green, and no basil pieces are left. Add the cheese spreads and cheddar and mix again until combined.
- In a separate bowl, slightly beat the eggs and pour in the cheese-cream mixture. Add the flour and mix until well combined. Season with salt and pepper.
- Cover the base of an oven-proof dish with tomato sauce and add the tomatoes. Pour the basil-soufflé mixture into the tomatoes. Bake for about 30 minutes, do a stick test to ensure the soufflés are cooked through. Serve with more tomato sauce if desired.
Recipe & Picture: Liz Sinner
