Little Tomato Soufflés

• 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.