These individual soufflés make a practical hot first course as they can be prepared in advance, up to the point before you fold in the whisked egg whites, and then freshly cooked minutes before serving. Cooked goats’ cheese is always delicious, especially here with a hint of oregano and juicy tomatoes underneath.
Butter six deep cocotte dishes, spreading the butter generously on the bottom and more thinly up the sides.
Put the tomatoes in a bowl, pour boiling water over to cover them, and leave them for 1–2 minutes. Drain, skin and chop the tomatoes very finely and put the pieces back into the bowl, including any juices. Stir in the caster sugar and a good seasoning of salt and black pepper. Div