Tomato Soufflé (Soufflé di Pomodori)
Instructions
Wash the tomatoes, Peel and puree to the knitting mill end.
Pour the proceeds into a saucepan, add the milk and then the water needed to get half a litre of liquid.
Add salt, pepper, add a pinch of sugar and bring to a boil.
Melt the butter with the flour and, away from fire, embed the tomato paste.
Mix the mixture to make it smooth and consistent, place it back on the stove and bring to a boil.
Withdrawn from heat, let cool and add one egg yolk at a time, and then the egg whites.
Pour the mixture into a buttered and floured mold.
Bake in preheated oven at 180 degrees for half an hour.
Put on the serving dish and serve immediately.
