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1
Prepare the souffle base and set it aside.
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2
Drop the tomatoes into boiling water for a count of ten; then peel, seed, and chop the tomatoes into pieces no larger than 1/2-inch square.
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3
Heat the oil in a wide pan, add the tomatoes, and cook them briskly over high heat to evaporate the juices, stirring frequently for about 5 minutes.
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4
If the tomatoes are especially tart, add a pinch or two of sugar while they are cooking.
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5
Remove them from the heat and season to taste with salt, freshly ground black pepper, and balsamic vinegar.
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6
Set aside to cool.
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7
To construct the roulade, first thin the cream cheese with enough milk to make it soft and pliable.
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8
Then carefully spread it over the entire surface of the souffle.
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9
Cover with the scallions and chopped herbs and lastly the cooked tomatoes.
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10
Roll the souffle tightly, starting at a short end.
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11
If it is not to be served right away, wrap it well in plastic wrap and refrigerate until needed.
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12
Remove 20 minutes before serving to take off the chill and bring it to room temperature.
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13
Slice thinly and serve.
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14
Leftovers will keep, wrapped, in the refrigerator for one or two days.
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15
For wine, serve a light crisp vin gris or a chilled Beaujolais.
