These fancy tomatoes would make a fun starter or side dish for any summer parties!

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

  1. Preheat the oven to 165°C on convection.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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