Baked Tomato Soufflé

Makes 8 servings.


  • 4 very large ripe tomatoes (8 oz. each)
  • 1-3/4 cup il Giardino® Grana Padano cheese
  • 1 cup light mayonnaise
  • Ground black pepper, to taste


Preheat oven to 400° F. Cut tomatoes in half horizontally. Grate il Giardino® Grana Padano cheese on medium holes of box grater to make approximately 1-3/4 cups. Reserve 1/4 cup cheese. In a small bowl, mix 1-1/2 cups cheese with mayonnaise until thoroughly blended. Add black pepper and stir. Place tomatoes on baking sheet. Spread mixture evenly over tops of tomatoes so that mixture is 1/3 inch thick. Sprinkle each with some of the remaining cheese. Bake 15 minutes. Place under broiler for 1 minute until cheese mixture is golden. Let stand 5 minutes before serving.

*Also delicious at room temperature.