Tomato Vermicelli Soufflé

1. 1

   Drain and chop tomatoes, reserving 1/2 cup liquid; set aside.

2. 2

   Heat olive oil in a large skillet; add flour, stirring until smooth. Gradually add reserved tomato liquid; cook over medium heat 2 minutes, stirring constantly. Add reserved tomatoes; continue cooking, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, and salt and pepper; mix well.

3. 3

   Cook vermicelli according to package directions; drain. Combine tomato mixture and vermicelli, mixing well. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth vermicelli mixture into yolks; add to remaining mixture, stirring well.

4. 4

   Beat egg whites (at room temperature) until stiff but not dry. Fold into vermicelli mixture; spoon into a lightly greased 1 1/2- quart casserole. Bake at 350u00b0 for 10 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.