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1
Peel the tomatoes, cut them into wedges, and place in a saucepan with a teaspoon olive oil and the bouquet garni (of thyme, bay leaf and celery). Add the sugar, bring to a boil, then lower the heat, and boil gently over moderate heat for about 40 minutes or until thick, stirring frequently. Season with salt and pepper. Just before serving, remove the bouquet garni and stir in another tablespoon of olive oil.
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2
Preheat oven to 350u00b0F.
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3
While the sauce is cooking, make the souffle. So that the onion will be more digestible, place the slices in a saucepan, add cold milk to cover, bring just to a boil, then drain and set aside.
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4
Place the bread in a bowl and add 2 cups milk; once the bread has softened, crush it with the prongs on a fork, then pour off any excess milk.
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5
Place the bread on a cutting board with the livers, onions, garlic, and parsley and chop to a paste.
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6
Place in a mixing bowl, stir in the egg yolks, and season with salt and pepper.
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7
Place the butter in a 7-inch souffle mold and put it in the oven just long enough for the butter to melt. Remove from the over and turn the dish to coat the sides with butter.
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8
Beat the egg whites and fold them into the liver mixture, then pour the mixture into the souffle mold. Place the onion in the oven and bake for 45 minutes (check for browning by looking through the window in the oven door, but DO NOT open until the souffle is done.).
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9
Serve the souffle hot from the over, with the tomato sauce in a sauce boat on the side.
