Basil Souffle in Tomatoes

• 8 tomatoes (ca. 140g or 5 ounces each)
• 34 teaspoon salt
• pepper, freshly ground
• 1 cup basil
• 100 g medium-fat curds (3 1/2 ounces)
• 1 tablespoon cornstarch
• 75 g grated gruyere (2 5/8 ounces) or 75 g grated swiss cheese
• 2 fresh egg yolks
• nutmeg
• 14 teaspoon salt
• pepper, freshly ground
• 2 fresh egg whites
• 1 pinch salt

1. Slice off a lid of the tomatoes.
2. Hollow the tomatoes out and season them with salt and pepper.
3. Put tomatoes and tomato lids on a tray lined with baking paper.
4. Puree basil together with the curd, cornstarch, cheese and egg yolks.
5. Season with nutmeg, salt and pepper.
6. Whisk egg whites with the salt until (nearly) stiff.
7. Fold carefully into curd mixture.
8. Fill into tomatoes.
9. BAKE: ca.
10. 30 minutes on lowest rack at 180C / 355F DO NOT OPEN THE OVEN BEFORE THE 30 MINUTES ARE UP.
11. Serve with with salad and/or pasta (or rice).

tomatoes, salt, pepper, basil, curds, cornstarch, gruyere, egg yolks, nutmeg, salt, pepper, egg whites, salt

Taken from www.food.com/recipe/basil-souffl-in-tomatoes-363411 (may not work)