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Tomato Souffle

A baked tomato and egg mixture that rises into a light, airy souffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 5,890 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Tomato Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the base

  1. Prepare tomato pulp, boiling it down if too liquid.

  2. Stir in the yolks of three eggs.

  3. Add salt to taste.

Fold and fill

  1. Gently fold in the well-beaten egg whites.

  2. Fill a large souffle dish or several small ones.

Bake and serve

  1. Bake in a hot oven at 400°F (200°C) until it rises and is set in the center.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + eggtop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomato pulp
Provides the main flavor and moisture; boiling it down concentrates it so the soufflé base is not too wet.
Egg yolks
Add richness and emulsify the base, helping the mixture hold together before the whites are folded in.
Egg whites
Whipped and folded in, they trap air that expands in the oven, giving the soufflé its lift and light texture.

The step that matters

Gently fold in the well-beaten egg whites. Folding rather than stirring keeps the air bubbles in the whites intact. Those bubbles expand in the oven and create the rise, so overmixing deflates the batter and leaves a dense result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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