Cheese Souffle In Tomatoes - cooking recipe

Ingredients

8 medium tomatoes
30 g butter
1 tablespoon plain flour
1/2 cup milk
2 eggs, separated
3/4 cup grated cheese
2 tablespoons grated parmesan cheese

Preparation

Cut top of tomatoes.
Scoop out flesh with spoon; reserve flesh for other use.
Drain tomatoes upside down on absorbent paper.
Melt butter in pan, add flour, cook stirring 1 minute.
Add milk gradually, stir over heat until mixture boils and thickens.
Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
Bake in moderate oven 10 minutes.