Little Tomato Soufflés

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 6 really large tomatoes
  • 1 oz flour
  • 1 oz butter<


Preheat the oven to Reg 7/425°. Cut the tomatoes in half and scoop out the insides. Simmer the juice and pulp for a few minutes in a small pan. Sieve and use this purée, seasoned with a little salt and pepper, to make a stiffish sauce with the butter, flour, cream and grated Parmesan.